BAYOU CHICKEN PASTA
Steps:
- 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.
- Combine all ingredients thoroughly.
EMERIL'S BAYOU CHICKEN PASTA
This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make.
Provided by -BreanneMarie-
Categories Chicken Breast
Time 41m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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 1/2 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 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.
BAYOU CHICKEN PASTA
This is a tasty main dish served in the bayou country of South Louisiana. Add a tossed salad and French bread, and you have a hearty meal.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa. , Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta.
Nutrition Facts : Calories 292 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 910mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.
BAYOU CHICKEN PASTA
This recipe is from Myrtle Anderson and published in the Taste of Home "Best Ever Chicken Cookbook 2009". This is a tasty main dish served in the bayou country South Louisana. Salsa and hot pepper sauce give this chicken its tempting zip. Add tossed salad and French bread, and you have a hearty dinner.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery, and pepper in oil for 3-4 minutes or until crisp tender.
- Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear.
- Stir in salsa.
- Combine cornstarch and water until smooth; gradually stir into chicken mixture.
- Bring to a boil; cook and stir for 2 minutes or until or until thickened and bubbly.
- Add the parsley, salt and hot pepper sauce. Serve with pasta.
Nutrition Facts : Calories 358.9, Fat 21, SaturatedFat 4.5, Cholesterol 72.6, Sodium 1140.4, Carbohydrate 17.2, Fiber 3.6, Sugar 6.8, Protein 26.7
BAYOU PASTA WITH CHICKEN ( COPYCAT CHILI'S CAJUN CHICKEN PASTA )
I got this recipe from a place that claimed it as a copycat of Chilis Cajun Chicken Pasta, so I had to try it, and was pleasantly surprised that it DID taste a lot like it!
Provided by Chalsea
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Cook penne according to package directions.
- Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
- Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
- In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
Nutrition Facts : Calories 713.5, Fat 29.7, SaturatedFat 15.3, Cholesterol 140.1, Sodium 365.3, Carbohydrate 74.5, Fiber 9.8, Sugar 1.1, Protein 38.5
BAYOU CHICKEN PASTA RECIPE - (4.2/5)
Provided by รก-17861
Number Of Ingredients 29
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pasta #poultry #vegetables #american #southern-united-states #potluck #dinner-party #chicken #stove-top #dietary #low-saturated-fat #low-calorie #low-carb #inexpensive #low-in-something #meat #chicken-breasts #pasta-rice-and-grains #to-go #equipment
You'll also love