Spicy Cajun-style chicken and pasta in a Creole sauce.

Chicken Cajun Pasta

Creole Sauce:
1/2 cup unsalted butter
1 cup diced onion
2 tablespoons minced garlic
1 teaspoon dried thyme
3/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
14 teaspoons dried basil
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
2 cups tomato sauce
1 tablespoon sugar
1 cup chopped green onions

Cajun Dry Seasoning Mix:
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon dried basil

 

Main Ingredients:
2/3 pound boneless skinless chicken breast
4 tablespoons unsalted butter
1 1/2 pounds fettuccine
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped green onions
2 tablespoons jalapeno peppers, sliced

1. To prepare the Creole Sauce: Melt the butter in a medium-sized pan. Add the onions and garlic; sauté over medium heat until tender, about 10 minutes. Add the thyme, cayenne, white and black peppers, basic, chicken stock, Worcestershire, Tabasco, tomato sauce and sugar. Simmer 20 minutes. Remove from the heat and stir in the green onions. Set aside.
2. To prepare the seasoning mix: Combine the salt, white pepper, garlic power, cayenne, black pepper, cumin and basil. Set aside.
3. Cut the chicken into 1-inch pieces. Toss with the seasoning mix. Heat the butter in a large sauté pan over medium-high heat. Add the chicken and sauté until cooked through.
4. Cook the fettuccine according to the package directions. Drain. Add the Creole sauce, chicken, Parmesan, green onions and pickled jalapeno peppers. Toss well and serve.

Serves 6.