Petitchef

Bayou chicken pasta

Main Dish
6 servings
15 min
35 min
Very Easy

Ingredients

6

Emeril's Essence Creole Seasoning:

Preparation

  • Cook pasta according to package directions. While the pasta cooks, prepare the sauce. Set a 12-inch 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 onion and pepper 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, pasta 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 Parmesan, green onions and parsley and toss to blend. Serve immediately.
  • Emeril's Essence Creole Seasoning:
    Combine all ingredients thoroughly.

Photos

Bayou Chicken Pasta, photo 1
Bayou Chicken Pasta, photo 2
Bayou Chicken Pasta, photo 3
Bayou Chicken Pasta, photo 4
Bayou Chicken Pasta, photo 5
Bayou Chicken Pasta, photo 6
Bayou Chicken Pasta, photo 7

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