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Cajun Chicken Fettuccine
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Go Low Sodium — For a lower sodium version of any of the V8 recipes, use Low Sodium V8 Vegetable Juice.

Cajun Chicken Fettuccine

Prep: 15 minutes
Cook: 25 minutes
Serves: 4


2 tbsp. all-purpose flour
2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 tsp. Cajun seasoning
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast half (4 breast halves)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
8 oz. (1/2 of a 1-pound package) regular or spinach fettuccine pasta, cooked without salt and drained


Stir the flour, juice and Cajun seasoning in a medium bowl until the mixture is smooth and set it aside.

Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.

Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they're tender-crisp.

Add the flour mixture to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the fettuccine.

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