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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 419.3
  • Total Fat: 30.7 g
  • Cholesterol: 314.5 mg
  • Sodium: 937.8 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 27.8 g

View full nutritional breakdown of bayou chicken pasta calories by ingredient
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bayou chicken pasta

Submitted by: PRINCESS_OF_ORG


Number of Servings: 6

Ingredients

    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.



Number of Servings: 6

Recipe submitted by SparkPeople user PRINCESS_OF_ORG.






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Member Ratings For This Recipe

  • I'll admit.. I was hesitant at first. I made it tonight and it was an instant hit! My VERY picky 4 year old devoured it, my husband was disappointed I didn't make more, and I found myself wishing I had tried this before starting my diet (I wanted another helping). Amazing recipe! Thank you! - 4/2/11

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  • Wonderful! Easy to make and everyone loved it. - 1/4/09

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