An `Incredible Pasta Dish,' Spicy, Hot And Flavorful, From Cutters Bayhouse Restaurant

By Request is a feature that helps readers get recipes for favorite dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost.

Write to: By Request, c/o the Food Department, The Seattle Times, P.O. Box 70, Seattle, WA 98111.

Lesia Ferreiro of Bellevue writes that when she treats herself to lunch or dinner at Cutters Bayhouse near the Pike Place Market during the past several years she always orders Cajun Chicken Fettucine, describing it as "an incredible pasta dish, spicy, hot and flavorful."

Ferreiro asked for the recipe and nutritional data, saying she would love to make this dish at home, even though the restaurant's water views will be missing.

The pasta entree gets its distinctive character from a Cajun dry seasoning mix and a creole sauce. ------------------------------------------------------------------- Cajun Chicken Fettuccine

6 servings

Creole sauce:

1 cube (4 ounces) unsalted butter

1 cup diced yellow onion

2 tablespoons minced garlic

1 teaspoon dried thyme, crushed

3/4 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

1/4 teaspoon ground black pepper

1/4 teaspoon dried basil, crushed

1 cup chicken stock or broth

1 tablespoon Worcestershire sauce

1 1/2 teaspoons Tabasco sauce

2 cups tomato sauce

1 tablespoon sugar

1 cup chopped green onions

Cajun dry seasoning mix:

1 teaspoon kosher salt

1/4 teaspoon ground white pepper

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/8 teaspoon dried basil

3/4 pound boneless and skinless chicken breasts

4 tablespoons (2 ounces) unsalted butter

1 1/2 pounds fettucine

1/4 cup shredded Parmesan cheese

1/4 cup chopped green onions

2 tablespoons sliced pickled jalapeno peppers

1. To prepare the creole sauce: Melt the butter in a medium-sized pan. Add the onions and garlic; saute over medium heat until tender, about 10 minutes. Add the thyme, cayenne, white and black peppers, basil, chicken stock, Worcestershire, Tabasco, tomato sauce and sugar. Simmer 20 minutes. Remove from the heat and stir in the green onions. Set aside.

2. To prepare the seasoning mix: Combine the salt, white pepper, garlic powder, cayenne, black pepper, cumin and basil. Set aside.

3. Cut the chicken into 1-inch pieces. Toss with the seasoning mix. Heat the butter in a large saute pan over medium-high heat. Add the chicken and saute until cooked through.

4. Cook the fettuccine according to package directions. Drain. Add the creole sauce, chicken, Parmesan, green onions and pickled jalapeno peppers. Toss well and serve.

Data per serving Calories 827 Protein 45g Fat 33g Carbohydrates 87g Sodium 1170mg Saturated fat 17g Monounsaturated fat 10g Polyunsaturated fat 3g Cholesterol 240mg