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HOME > RECIPES > BAYOU CHICKEN PASTA
Recipe courtesy Emeril Lagasse, 2006
Show : Emeril Live Episode: Emeril's Island Party
TOTAL TIME: 41 minPrep: 15 min
Inactive Prep: --
Cook: 26 min
YIELD: 6 servings
LEVEL: Intermediate
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinlesschicken breast, cut into 1-inchpieces
2 tablespoons Essence, recipefollows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely choppedhabanero 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 parsleyleaves
INGREDIENTS
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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 panover medium-high heat. Add the butter and olive oil to the pan. Oncethe butter has melted, season the chicken with 1 tablespoon of theEssence and 1/2 teaspoon of the salt and add the chicken to thepan. Sear the chicken until well browned on both sides, about 2minutes. Remove from the pan and set aside. Add the onions andhabaneros to the pan and saute until the onions are softened andlightly caramelized, about 4 to 5 minutes. Add the garlic to the panand 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
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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 heatand add the green onions, Parmesan and parsley and toss to blend.Serve immediately.
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