Melt 2 tablespoons butter in a large skillet over medium-high heat. Add bell peppers, onion and garlic; saute for 8 to 10 minutes, until vegetables soften slightly. While vegetables cook, cut chicken into bite-size pieces. Heat oil in medium pan over high heat. Add chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink. Add chicken to softened vegetables. Add tomato, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper and thyme. Let simmer for 10 to 12 minutes, until mixture thickens. Meanwhile, bring 4 to 6 quarts water to a boil in a large pot. If desired, add 1/2 tablespoon salt to water. Cook fettuccine in boiling water until done, 10 to 12 minutes. Drain noodles; add remaining 2 tablespoons butter. Toss to mix. To serve, divide noodles between 2 serving plates. Top each with chicken mixture. Sprinkle with parsley. Yields 2 large servings (4 regular servings). Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Virginia Horrell of High Ridge sent this recipe, which she found in "Top Secret Restaurant Recipes" by Todd Wilbur. It is his version of the pasta served at T.G.I. Fridays Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Reviews
☆☆☆
This was yummy. It has all the ingredients you can find in your kitchen!
Jenben999
☆☆☆☆
Great meal but it doesn't tell you how much white pepper or Cajun powder to use. I did it to taste. Great thing to add was shrimp.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)