Chicken in Tasso Cream over Angel Hair Pasta

By MnM_Ventures

Modified from an Emeril Lagasse recipe which uses shrimp rather than chicken and also substituted the pasta in place of rice cakes.

(picture shows shrimp, but you get the idea of the creamy sauce)

Ingredients

• 1 teaspoon vegetable oil
• 4 ounces tasso or spicy sausage, cut into small dice
• 1/4 cup minced yellow onions
• 1 teaspoon minced garlic
• 1/2 cup chicken stock
• 1 1/2 cups heavy cream
• 4 to 6 cooked boneless skinless chicken breasts
• 2 tablespoons chopped green onions
• 1 teaspoon hot sauce
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into pieces
• 1 package Angel Hair Pasta
• 6 tablespoons chopped lightly toasted pecans, for garnish
• 3 tablespoons chopped parsley leaves, for garnish

Preparation

Step 1

In a large saute pan, heat the oil over medium-high heat. Add the tasso and cook, stirring, for 1 minute. (If using sausage, cook until the fat is rendered and the sausage is browned, about 5 minutes.)

Add the onions and garlic and cook, stirring, for 1 minute.

Add the chicken stock, bring to a boil and cook until reduced by half, 1 to 2 minutes.

Add the cream and return to a boil. Lower the heat slightly and simmer until thickened and reduced by about 1/3 in volume, about 3 minutes.

Add the cooked chicken (boiled, pan fried, or grilled) and simmer, stirring occasionally, about 3 minutes to incorporate.

Add the green onions, hot sauce, lemon juice, and salt. Add the butter a piece at a time and cook, stirring, until incorporated.

Remove from the heat and adjust the seasoning, to taste.

Serve over the pasta.