Cajun Chicken Fettuccine

 

3

cups water

1

box Chicken Helper® fettuccine Alfredo

1

tablespoon margarine or butter

2

cups sliced fresh mushrooms

1

small onion, cut into thin strips

1

medium green or red bell pepper, cut into thin bite-size strips

2 1/2

cups milk

1/2

teaspoon Italian seasoning

1/2

teaspoon paprika

1/4

to 1/2 teaspoon ground red pepper (cayenne)

3/4

cup tomato pasta sauce

3

cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

• 1 In 2-quart saucepan, heat 3 cups water to boiling. Stir in pasta (from Chicken Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.
• 2 Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from skillet.
• 3 In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper. Heat to boiling, stirring occasionally.
• 4 Reduce heat. Cook uncovered 6 minutes, stirring occasionally. Stir in tomato pasta sauce, vegetables and chicken. Cook uncovered about 3 minutes longer or until thoroughly heated. Serve over pasta.