Cajun Chicken Fettuccine

Ingredients

• 3 cups water 
• 1 box fettuccine barilla 
• 1 tablespoon butter 
• 2 cups mushrooms fresh sliced
• 1 small onion cut into thin strips
• 1 medium bell pepper green red cut into thin bite-size strips
• 2.5 cups milk 
• 0.5 teaspoon seasoning italian
• 0.5 teaspoon paprika 
• 0.3 teaspoon ground pepper red (cayenne)
• 0.8 cup pasta sauce 
• 3 cups rotisserie chicken cut cubed (from)

Equipment

• frying pan
• sauce pan

Directions

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.
2. Drain; cover to keep warm.
3. Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat.
4. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.
5. Remove from skillet.
6. In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper.
7. Heat to boiling, stirring occasionally.
8. 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.
9. Serve over pasta.