Best Copelands Of New Orleans Chicken And Tasso Pasta Recipes

Copeland's Of New Orleans' Chicken And Tasso Pasta Recipe - (4.1/5) image

Provided by á-174942

Number Of Ingredients 8

3 cups diced chicken breast
6 teaspoons Creole seasonings divided use
1 cup julienned tasso (Savoie's or K-Paul's)
1 stick butter
1 cup sliced green onions
1 pint heavy cream
3 pounds cooked pasta (fettucine or linguini)
1 cup grated Parmesan cheese

Steps:

Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.

Copycat Shrimp and Tasso Pasta image

Provided by ytullis

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/4 cup tasso, julienned (seasoned, smoked pork)
3 ounces shrimp, peeled
1/2 cup alfredo sauce, store-bought
1/4 cup heavy cream
2 cups cooked bow tie pasta (keep warm)
1 tablespoon green onion, chopped
1 tablespoon parmesan cheese

Steps:

Melt butter in a skillet.
Add tasso and sauté to render fat.
Add shrimp and cook until pink and curled, taking care not to burn the butter.
Add Alfredo sauce and stir to incorporate. Add heavy cream and bring to a boil. Do not allow the sauce to reduce.
Pour heated pasta in a serving bowl.
Pour sauce over pasta.
Top with green onion and cheese.

Nutrition Facts : Calories 958, Fat 54, SaturatedFat 30.8, Cholesterol 405.4, Sodium 469.8, Carbohydrate 82.8, Fiber 4, Sugar 1.6, Protein 35.8