Ingredients for T G I Friday's Spicy Cajun Chicken Pasta
- Olive Oil
- 2 cloves garlic, minced
- Onion
- Green Pepper
- Red Pepper
- 1/2 - 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 cup chicken broth
- Vegetable Juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Salt And Pepper
- Fettuccine
- Parmesan Cheese
- 1 cup cooked chicken breast, diced or shredded
- Fresh parsley, chopped, for garnish
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How to Make T G I Friday's Spicy Cajun Chicken Pasta
- Heat olive oil in a large sauté pan over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add chopped onion and sauté for 1 minute until softened.
- Add chopped bell pepper and sauté for another minute.
- Pour in chicken broth and bring to a simmer. Cook until reduced by half (about 3-5 minutes).
- Stir in V8 juice and cayenne pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to allow the flavors to meld.
- In a small bowl, whisk together cornstarch and cold water to create a slurry.
- Slowly whisk the cornstarch slurry into the sauce. Cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
- Season the sauce generously with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat evenly. Heat through until hot.
- Serve the pasta on plates or in a large bowl. Top with diced or shredded cooked chicken breast.
- Garnish with grated Parmesan cheese and fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
51g
Fat
42g
Carbs
41g