Emeril's Bayou Chicken Pasta |
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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make. Ingredients:
1 lb linguine |
1/4 cup kosher salt |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
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 tomato |
1/2 cup reserved pasta cooking water |
1/2 cup chopped green onion top |
1/4 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. 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.
2. 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.
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