Cajun Chicken Fettuccine

If you just read the ingredients this recipe might sound gross, but it actually tasted really good! Dave ate a lot and said that we should keep this recipe.

This recipe makes 8 servings, so I halved everything, and we still had enough for two meals for Dave and I.  Instead of adding the Cajun seasoning to the peppers I just had Dave sprinkle a lot of seasoning on the chicken when he was grilling it.  Then I sprinkled a little more on top of the rest of the mixture.  We also only cooked it uncovered for about 20 minutes instead of covering and uncovering and it turned out fine.  Just cook it long enough to melt the cheese.

8 oz uncooked fettuccine
1 large sweet onion, halved and sliced
1 medium sweet red pepper, cut into 1/4 inch strips
1 medium green pepper, cut into 1/4 inch strips
2 Tbsp. olive oil
2 cups cubed cooked chicken
4 tsp. Cajun seasoning
1 tsp. minced garlic
1 jar (15 oz) Alfredo sauce
1/2 cup spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1.Cook fettuccine according to package directions.  Meanwhile, in a large skillet, saute onion and peppers in oil until tender.  Add the chicken, Cajun seasoning and garlic; heat through.  Transfer to a large bowl.  Drain fettuccine; add to chicken mixture.  Stir in Alfredo and spaghetti sauces.
2.Transfer to a greased 13 x 9 inch baking dish.  Sprinkle with cheeses.  Cover and bake at 375 degrees for 15 minutes.  Uncover; bake 10 -15 minutes longer or until golden brown.