Cajun Chicken Fettuccini

• 1 (10 ounce) package fettuccine (tomato-basil preferred)
• 4 skinned and boneless chicken breast halves
• 1 teaspoon cajun seasoning
• 12 teaspoon cracked pepper
• 1 cup water
• 12 teaspoon salt
• 1 lb broccoli, cut into flowerets
• 14 cup butter or 14 cup margarine
• 1 garlic clove, minced
• 1 tablespoon cornstarch
• 1 12 tablespoons water
• 2 cups half-and-half
• 14 teaspoon salt
• 14 teaspoon ground red pepper
• 14 teaspoon ground black pepper
• 13 cup refrigerated shredded parmesan cheese

1. Cook pasta according to package directions; drain and keep warm.
2. Sprinkle chicken with Cajun seasoning and cracked pepper; place in a lightly greased 13- x 9-inch pan.
3. Bake at 350 for 15 to 20 minutes or until done; cool slightly.
4. Cut chicken crosswise into thin strips.
5. Combine 1 cup water and salt in a large skillet; bring to a boil.
6. Add broccoli; cover and cook 3 to 4 minutes or until crisp-tender.
7. Drain.
8. Melt butter in skillet; add garlic, and saute until tender.
9. Set aside 1 cup broccoli; add remaining broccoli to skillet, and cook 2 minutes.
10. Combine cornstarch and 1 1/2 tablespoons water in a bowl, stirring until smooth; stir in half-and-half.
11. Gradually add to broccoli mixture.
12. Bring to a boil over medium heat, stirring constantly.
13. Boil, stirring constantly, 1 minute.
14. Stir in salt, peppers, and cheese.
15. Spoon over pasta, and top with remaining 1 cup broccoli and chicken.
16. Serve immediately.

tomatobasil, chicken breast halves, cajun seasoning, cracked pepper, water, salt, broccoli, butter, garlic, cornstarch, water, salt, ground red pepper, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/cajun-chicken-fettuccini-502440 (may not work)