Ingredients
-
-
1/3
-
1/2
-
2
-
2
-
1
-
3/4
-
1/2
-
1/3
-
1/4
-
-
-
-
-
Directions
Chicken Fettuccine, Cajun Style,This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me.,Very good pasta! A totally different taste for me, and one that everyone enjoyed. I ended up using linguine because I didn’t have fettucine on hand. Really tastey! Thanks for sharing!,This recipe is amazing and is a family favorite. I always have to make a double batch to satisfy the need for leftovers (if we’re lucky)! I like to add both shrimp and chicken and andouille (sp?) sausage if I’m going all out. A definite 5 stars!
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Steps
|
1
Done
|
To Prepare Sauce: |
|
2
Done
|
Heat Butter in Saucepan Over Medium Heat. |
|
3
Done
|
Add Onion and Whole Garlic Cloves and Saute For 5 Minutes. |
|
4
Done
|
Remove Whole Garlic and Stir in Minced Garlic, Thyme, Cayenne Pepper, White Pepper,. |
|
5
Done
|
Black Pepper, and Basil. |
|
6
Done
|
Continue Cooking Until Onions Are Dark Brown but not Burned, About 20 Minutes. |
|
7
Done
|
Stir in Chicken Stock, Worcestershire, and Tabasco Sauces. Simmer For 20 Minutes. |
|
8
Done
|
Add Tomato Sauce and Bring Mixture to Low Boil. |
|
9
Done
|
Stir in Sugar and Green Onions. Simmer For 1 Hour. |
|
10
Done
|
Sauce Can Be Made Ahead of Time and Refrigerated Until Ready to Use. |
