Cajun-Spiced Chicken Fettuccine

Ingredients

• 2 tablespoons butter 
• 1 teaspoon cajun spice 
• 8 cups fettuccine barilla hot cooked uncooked 1 pound pasta
• 8 ounce pre cremini mushrooms 
• 1 tablespoon dijon mustard 
• 2 tablespoons flour all-purpose
• 0.3 cup parsley fresh divided coarsely chopped
• 1  garlic clove minced
• 1 cup bell pepper green chopped
• 1 cup green onions divided thinly sliced
• 3 cups milk 2% low-fat
• 1 cup onion chopped
• 2 ounces parmesan cheese fresh divided grated
• 0.5 teaspoon salt 
• 2 pounds chicken breasts boneless skinless
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Heat a large nonstick skillet over medium-high heat.
3. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray.
4. Add chicken to pan, and cook 7 minutes on each side or until done.
5. Cut chicken into 1/4-inch-thick slices; set aside.
6. Melt butter in a large Dutch oven over medium-high heat.
7. Add bell pepper and next 4 ingredients (bell pepper through garlic); saut 7 minutes or until tender.
8. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick.
9. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley.
10. Add chicken and pasta to sauce mixture; toss well to combine.
11. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
12. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350 for 20 minutes; uncover and bake an additional 5 minutes.