4 boneless, skinless chicken breast halves,
cut into 1-inch cubes
1 tablespoon Cajun spice
1/4 cup butter or margarine
1 tablespoon finely minced garlic
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 cups chicken stock or broth
2 cups vegetable-tomato juice
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
12 ounces spaghetti pasta, cooked according
to package directions
Additional Parmesan cheese for accompaniment
Toss prepared chicken with the Cajun spice.
Heat butter in heavy, large skillet over
medium-heat. When hot, add chicken and sauté until golden
brown, stirring occasionally. Add garlic and sauté for
a few seconds. Add mushrooms, onions and peppers and sauté
until vegetables are tender.
Stir in chicken stock, vegetable-tomato
juice and Cajun spice. Bring to a boil and simmer for 10 minutes,
uncovered.
Stir in cream and season to taste with
salt and pepper. Heat thoroughly.
While sauce is cooking, prepare pasta
according to package directions; drain.
Add cooked pasta and 1 cup Parmesan cheese
to skillet and toss well to combine.
Serve immediately with additional Parmesan
for sprinkling on top.
