Title: Cajun chicken fettuccine
 Categories: Pasta
      Yield: 4 Servings
 
      1 pk (10-ounce) tomato-basil
           -fettuccine
      4    Skinned and boned chicken
           -breast halves
      1 ts Cajun seasoning
    1/2 ts Cracked pepper
      1 c  Water
    1/2 ts Salt
      1 lb Broccoli; cut into flowerets
    1/4 c  Butter or margarine
      1    Garlic clove; minced
      1 tb Cornstarch
  1 1/2 tb Water
      2 c  Half-and-half
    1/4 ts Salt
    1/4 ts Ground red pepper
    1/4 ts Ground black pepper
    1/3 c  Refrigerated shredded
           -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 13- x 9-inch pan.
  
  Bake at 350° for 15 to 20 minutes or until done; cool slightly. Cut
  chicken crosswise into thin strips.
  
  Combine 1 cup water and salt in a large skillet; bring to a boil. Add
  broccoli; cover and cook 3 to 4 minutes or until crisp-tender. Drain.
  Melt butter in skillet; add garlic, and saute until tender. Set aside
  1 cup broccoli; 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 salt, peppers, and cheese. Spoon over
  pasta, and top with remaining 1 cup broccoli and chicken. Serve
  immediately. Yield: 4 servings.
  
  Recipe