My kids and husband liked this okay. It was rather plain tasting and the heat of the oven dried it out a little. I followed directions exactly except added extra Cajun spice and had to use Dijon mustard since I couldn't find Creole. For how labor intensive and bland it was, I won't make it again.
Cajun-Spiced Chicken Fettuccine
Comments and Reviews 1-4 of 4
nola0107 Posted: 11/22/09
heidimotsch Posted: 12/21/08
Has potential. First, you definitely need to triple or quadruple the amount of cajun spice (the milk mitigates the heat), second, I'd recommend fat-free evaporated milk, third, red bell strips would be prettier and give more texture. Like some of the others, I couldn't find creole mustard, either, so used spicy brown, and I always use whole wheat pasta for a fiber boost.
JimMarltonNJ Posted: 04/20/11
My wife enjoyed this more than I did. It lacked in flavor as far as I was concerned. A lot of dishes to wash. I would not make it again.
koriander Posted: 03/06/12
Based on the reviews below, I made several changes. First, I used half a 16 oz box of fettuccine which was plenty of pasta and gave it more sauce. I used 1 can of ff evaporated milk and 2%milk, and added some sherry. I used a heaping TBS of zazarans creole mustard and worcester sauce. I cut the chicken into pieces, seasoned it with cajun seasoning and Emeril essence, then sauted it as directed. Finally i used an Italian blend of shredded cheese. The sauce thickened nicely for me. It was ok. Still bland for me, so I can't imagine what it tasted like as directed. I probably won't try it again since there are other similar dishes I have liked better.