Cajun Chicken Fettucine With Tomato Salsa

Ingredients list for Cajun Chicken Fettucine With Tomato Salsa

• 4 Boneless chicken breasts
• 4 teaspoon Oil
• 350 grams Fettuccine
• 1 teaspoon Red chilli flakes
• 2 tablespoons Olive oil
• to taste Salt
• For marinade
• 7-8 Black peppercorns
• 1 tablespoon Dry rosemary
• 1 tablespoon Dry thyme
• 1 tablespoon Dry oregano
• 1/2 tablespoon Paprika
• FOR TOMATO SALSA
• 4 large Tomatoes halved
• 1 large Onion halved
• 5 cloves Garlic
• 2 Whole dry red chillies
• 1/2 medium Green capsicum seeded
• 1 tablespoon Lemon juice

Method

1. Boil fettucine in seven cups of water till just cooked or al dente. Heat olive oil and toss fettucine. Add salt and red chilli flakes and toss again. Keep warm till required. Lightly roast peppercorns and crush slightly.
2. Roast rosemary, thyme and oregano and crush. Mix together peppercorns, rosemary, thyme, oregano, paprika and salt to taste. Marinate chicken in this for fifteen minutes. To make salsa, heat a griddle and roast the red chillies till charred. Remove. Place tomato halves, onion, capsicum and garlic cloves on hot griddle.
3. Roast till slightly charred. Cool and grind to a coarse pulp with roasted red chillies, lemon juice and salt. Heat oil in a non-stick pan and sear chicken breasts on both sides on high heat. Reduce heat, cover and cook till done. To serve, place fettucine on a platter. Place chicken breasts on them and spoon over salsa generously. Serve immediately.

Nutrition Info