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Bayou Chicken Pasta Recipe


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     Bayou Chicken Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   15 minutes

1 pd linguine
1/4 c kosher salt
2 T unsalted butter
1 T olive oil
1-1/2 pd boneless, skinless chicken breast cuit into 1" pieces
2 T Essence
1-1/2 t salt
1 c finely chopped onion
1 T finely chopped habanero pepper
1 T minced garlic
1-1/2 c heavy cream
1 c diced tomatoes
1/2 c reserved pasta cooking water
1/2 c chopped green onions
1/4 c grated Parmesan
2 T chopped fresh parsley leaves

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" 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 T of Essence and 1/2 tsp 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 carmelized about 4 to 5 minutes. Add the garlic to the pan and saute until fragarant about 30 seconds. Add the cream, remaining 1 T of Essence, remaining 1 T 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 add green onions, parmesan and parsley and toss to blend. Serve immediately.

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