Cajun-Spiced Chicken Fettuccine

• 2 pounds skinless, boneless chicken breasts
• 1 teaspoon Cajun seasoning
• Cooking spray
• 2 tablespoons butter
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1 (8-ounce) package presliced cremini mushrooms
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Creole mustard
• 3 cups 2% low-fat milk
• 1 cup thinly sliced green onions, divided
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/4 cup coarsely chopped fresh parsley, divided
• 8 cups hot cooked fettuccine (about 1 pound uncooked pasta)

1. Preheat oven to 350u0b0.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
3. Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); saute 7 minutes or until tender. 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. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350u0b0 for 20 minutes; uncover and bake an additional 5 minutes.

skinless, cajun seasoning, cooking spray, butter, green bell pepper, onion, salt, cremini mushrooms, garlic, flour, worcestershire sauce, creole mustard, milk, green onions, parmesan cheese, fresh parsley, pasta

Taken from www.myrecipes.com/recipe/cajun-spiced-chicken-fettuccine (may not work)