Cajun Chicken Fettuccine
|Sweet paprika||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Crushed black peppercorns||2 Teaspoon|
|Ground cumin||1 Tablespoon|
|Ground coriander||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Boneless chicken breast fillets||6 , sliced|
|Vegetable oil||2 Teaspoon|
|Fettuccine||1 1⁄2 Pound (750 g)|
|Tomato salsa||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||6 , chopped|
|Fresh red chilies||2 , seeded and finely chopped|
|Green pepper||1 , chopped|
|Brown sugar||1 Tablespoon|
|Balsamic wine vinegar/Red wine vinegar||3 Tablespoon|
1. To make salsa, place tomatoes, chilies, green pepper, sugar and vinegar in a bowl and toss to combine. Set aside.
2. Place paprika, garlic, black peppercorns, cumin, coriander and chili powder in a bowl and mix to combine. Add chicken and toss to coat with spice mixture. Heat oil in a frying pan over a medium heat, add chicken and cook, stirring, for 5 minutes or until chicken is tender. Remove chicken from pan, set aside and keep warm.
3. Cook pasta in boiling water in a large saucepan following packet directions. Drain well and place in a serving dish. Add chicken, toss to combine and serve with salsa.