Instructions: Dip chicken first in butter on both sides, then in cajun seasoning. Set aside on platter. Wash red bell peppers, cut lengthwise and remove core, and cut in 1" wide strips. Wash and trim green onions, leaving whole and about 5 to 6 inches long. Set aside.

Fill medium pot with water 2/3 full and bring to boil. Preheat outdoor gas grill. Place fettuccine in boiling water and separate gently with pasta fork. Put chicken breasts on HOT grill, close lid, cook 4 minutes. Remove pasta and rinse and drain, place in warm spot. In the pot you used for the pasta, melt butter over low heat. Turn chicken on grill, and grill the pieces of bell pepper while chicken finishes cooking, about 3 minutes.

Remove cooked chicken and peppers from grill, quickly cover with aluminum foil and place in preheated oven (325 degrees). Add half and half and cayenne to melted butter, place cooked fettuccine in pot, and toss together with sauce.

To serve, slice each chicken breast in 1/2" slices lengthwise. Divide pasta among four plates, and place one sliced breast over top of pasta on each plate. Garnish with the green onions and grilled peppers.

NOTES : When you place the chicken on the grill, youre about 10 minutes from eating, and youll have your hands full from then on, so

its very important to have everything else done before the chicken

goes on. Make sure the table is set, the salad is made (but not

dressed), and rolls are in the oven at 325 before you start the

chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.