This is the first in an occasional series where my friends tell me about things they’ve made and I get upset because they didn’t invite me over to sample (hence the name- “why didn’t you call me?”.) Since today is SUPER FAT TUESDAY, I present you with Bayou Chicken pasta, from Ace (who spent some of his MOST formative years at Tulane):
Bayou Chicken Pasta
HAPPY MARDI GRAS YA’LL
Note: I used Jalapenos since R couldn’t handle a habanero
1 pund linguine (please note, Ace and I decided pund is Cajun for pound and NOT a typo)
1/4 cup kosher sald (same thing here)
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
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Cook the pasta in sald-ed water (use the kosher sald) until tender, just shy of al dente.
In a big Ziplock, combine the chicken and a tablespoon of Essence, shaking to coat evenly.
While the pasta cooks, make the sauce:
In a large sautée pan over medium-high heat, sear the chicken in olive oil and butter until well browned on both sides, about 2 minutes. Remove from the pan. Add (to the same pan) the onions and habaneros sautée until the onions are softened and lightly caramelized (4 to 5 minutes. Add garlic and sautee for another minute. Add cream, remaining Essence, salt, and the chicken 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, stirring well.
Remove pan from the heat and add the green onions, Parm, and parsley