Cajun chicken with fettuccine


  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 servings
*PLUS Cooking time: 17 minutes


  • 1/2 450-g pkg fettuccine pasta

  • 1/2 tsp paprika

  • 1/2 tsp dried thyme leaves

  • 1/2 tsp dried basil

  • 1/2 tsp garlic powder

  • 1/2 tsp cayenne pepper

  • 500 g chicken stir-fry strips, or skinless boneless breasts, cut into strips

  • 2 tbsp vegetable oil

  • 2 green bell peppers, chopped

  • 540-mL can tomatoes, drained, or 4 coarsely chopped plum tomatoes

  • 1/2 cup chopped pepperoni, or chorizo sausage (optional)

  • 1/2 cup sour cream


  • Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Meanwhile, stir seasonings together and toss with chicken. Prepare all remaining ingredients.

  • Heat oil in a large frying pan set over medium-high heat. Add chicken and stir-fry until it loses its pink colour, about 4 minutes. Add peppers, tomatoes and pepperoni, if using. Stir often for 5 minutes. Remove pan from heat and stir in sour cream. Toss with cooked pasta.

Nutrition (per serving)

Calories 476, Protein 35.2g, Carbohydrates 51.5g, Fat 14.1g, Fibre 4.3g, Sodium 371mg.

Packaged chicken strips, a boon to time-starved cooks, are a fast start for this pasta toss inspired by a creation by Thomas Woods, executive chef at Mauna Kea Beach Hotel in Hawaii.