Bayou Chicken Pasta PRINT

Published: February 11, 2013 Source: www.foodnetwork.com

Bayou Chicken Pasta PRINT

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 1

    pound linguine

  • ¼

    cup kosher salt

  • 2

    tablespoons unsalted butter

  • 1

    tablespoon olive oil

  • pound boneless, skinless chicken breast, cut into 1-inch pieces

  • 2

    tablespoons Essence, recipe follows

  • teaspoons salt

  • 1

    cup finely chopped yellow onion

  • 1

    tablespoon finely chopped habanero pepper

  • 1

    tablespoon minced garlic

  • cups heavy cream

  • 1

    cup diced tomatoes

  • ½

    cup reserved pasta cooking water

  • ½

    cup chopped green onion tops

  • ¼

    cup grated Parmesan

  • 2

    tablespoons chopped fresh parsley leaves

  • Essence Recipe

  • Ingredients

  • 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

  • Directions

  • Combine all ingredients thoroughly

Directions

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.


Nutrition

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