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Wednesday, May 25, 2011

Bayou Chicken Pasta



It has been a long time since I have updated!!  Pregnancy has made me slack in this department I guess!  :)

If I haven't mentioned, I have a deep love for pasta.  I could probably have it every night of the week!  This particular pasta is creamy, full of flavor, and downright fabulous! Oh...and it has a nice little kick!  Thanks to Emeril Lagasse for this wonderful recipe!




One bite of this and you won't want to stop!




This is what gives it a nice kick! It calls for a habenero pepper, but I didn't want to make it too spicy so that my toddler couldn't eat it!  This jalepeno pepper added the perfect amount of kick!




Green onion, yellow onion, garlic, jalepeno pepper, heavy cream (don't try to cut fat and use light cream...it just doesn't work!) , freshly grated parmesan cheese, fresh parsley, and tomatoes.  (I used Muir Glen's Fire Roasted diced tomatoes)




Mmm! Almost ready!!




Add the bit of green (green onion and parsley) and NOW it is ready!! DIG IN!!




BAYOU CHICKEN PASTA


1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves




Directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup


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