bayou chicken pasta
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
Member Reviews
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DJGRAHAM83
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