Cajun-Spiced Chicken Fettuccine

  • nola0107 Posted: 11/22/09
    Worthy of a Special Occasion

    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.

  • heidimotsch Posted: 12/21/08
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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.

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