Spicy Cajun Chicken
|Boneless skinless chicken breasts||4|
|Olive oil||1 Teaspoon|
|Green bell pepper||1 , chopped|
|Red bell pepper||1 , chopped|
|White onion||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned diced tomatoes||14 Ounce (1 Can)|
|Fresh mushrooms||1 1⁄2 Cup (24 tbs), sliced (12 Pieces)|
|Chicken stock/1 chicken bouillon cube dissolved in 1 cup water||1 Cup (16 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Cajun seasoning||1 Teaspoon|
|Fettuccini/Spaghettini||12 Ounce, cooked, drained|
Rinse the chicken and pat dry; chop into bite-size pieces.
Melt the butter in a large skillet over medium-high heat.
Saute the bell peppers, onion and garlic in the butter for about 8 minutes or until tender.
Saute the chicken in hot olive oil in a medium skillet over high heat for 5 to 7 minutes or until no pink is left.
Add the cooked chicken to the onion mixture.
Stir in the tomatoes, mushrooms, chicken stock, cayenne pepper, black pepper, thyme and Cajun seasoning.
Simmer for 10 to 12 minutes until thickened.
If more thickness is desired, stir in a mixture of 1/2 teaspoon cornstarch and 2 tablespoons wine.
Serve over hot fettuccini or spaghettini.