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HOME > RECIPES > BAYOU CHICKEN PASTA
Bayou Chicken Pasta
Recipe courtesy Emeril Lagasse, 2006
Show : Emeril Live Episode: Emeril's Island Party
TOTAL TIME:
41 min
Prep:
15 min
Inactive Prep:
--
Cook:
26 min
YIELD:
6 servings
LEVEL:
Intermediate
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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
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1 cup diced tomatoes
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1/2 cup reserved pasta cooking water
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1/2 cup chopped green onion tops
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1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
leaves
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DIRECTIONS
Chicken
salt. Place the linguine in the pot and stir until the water returns to a
Dinner
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
2
Oven Roasted Potato 'Fries'
Cajun
Set a large 1-gallon stock pot of water to a boil and add the kosher
boil. Cook the pasta until tender, but with a bit of resistance (al
Chicken Cacciatore
1
3
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Main Dish
Pasta
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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.
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Courtesy of Emeril Lagasse
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