Ingredients
20
oz boneless skinless chicken breasts, cut into 1/2-inch pieces (about 4 breasts)
2
cloves garlic, finely chopped
1
tablespoon plus 1 teaspoon no-salt Cajun seasoning
1
medium red bell pepper, thinly sliced (about 1 cup)
3
cups Progresso™ chicken broth (from 32-oz carton)
8
oz uncooked fettuccine pasta, broken in half
1/2
cup heavy whipping cream
Preparation
Spray 4- to 5-quart Dutch oven with cooking spray; heat over medium-high heat until hot. Add chicken, garlic and Cajun seasoning; cook 6 to 8 minutes, stirring frequently, until chicken is no longer pink. Add bell pepper; cook 2 to 3 minutes or until crisp-tender. Remove chicken mixture to serving platter. Cover to keep warm.
Add broth to Dutch oven; heat to boiling. Add pasta; cook 8 to 10 minutes over medium-high heat, stirring occasionally, until pasta is tender and most of the liquid is absorbed. Stir in chicken mixture and cream; cook 2 to 3 minutes or until thoroughly heated.
