Recipe(tried): Cajun Chicken Fettuccine (using chicken breasts, half-and-half and broccoli)

CAJUN CHICKEN FETTUCCINE

1 (10 ounce) pkg tomato-basil fettuccine
4 skinless, boneless chicken breast halves
1 teaspoon Cajun seasoning
1/2 teaspoon cracked black pepper
1 cup water
3/4 teaspoon salt, divided use
1 lb broccoli, cut into flowerets
1/4 cup butter or margarine
1 garlic clove, minced
1 tablespoon cornstarch
1 1/2 tablespoons water
2 cups half-and-half
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese

Cook pasta according to package directions; drain and keep warm.

Sprinkle chicken with Cajun seasoning and cracked pepper; place in a lightly greased 13x9-inch pan.

Bake at 350 degrees F for 15 to 20 minutes or until done; cool slightly. Cut chicken crosswise into thin strips.

Combine 1 cup water and 1/2 teaspoon salt in a large skillet; bring to a boil. Add broccoli; cover and cook 3 to 4 minutes or until crisp-tender. Drain and set aside.

Melt butter in skillet; add garlic, and saute until tender.

Set aside 1 cup broccoli; keep warm. Add remaining broccoli to skillet, and cook 2 minutes.

Combine cornstarch and 1 1/2 tablespoons water in a bowl, stirring until smooth; stir in half-and-half. Gradually add to broccoli mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in remaining 1/4 teaspoon salt, red peppers, black pepper and cheese.

Spoon broccoli mixture over pasta, and top with reserved 1 cup broccoli and chicken. Serve immediately.

Makes 4 servings