Bayou Chicken Pasta

Name: Bayou Chicken Pasta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H26M0.000S
Total time: P0Y0M0DT0H41M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 pound linguine; 1/4 cup kosher salt; 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 oregano; 1 tablespoon dried thyme

Getting reviews...

Level: Intermediate
Total: 41 min

Prep: 15 min
Cook: 26 min

Yield: 6 servings

Level: Intermediate
Total: 41 min

Prep: 15 min
Cook: 26 min

Yield: 6 servings

Ingredients

1 pound linguine

1/4 cup kosher salt

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

Emeril's Essence:

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 oregano

1 tablespoon dried thyme

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 pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 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 tablespoon of Essence, 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.