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Category: Main Course
Bayou Chicken Pasta - TastyPlanner.com
Chef: Papertygre
Spicy and satisfying. Adapted from the “Bayou Chicken Pasta” recipe by Emeril Lagasse to be simpler to make. In my experience, leftovers of this are not quite as good as freshly made.
Recipe Source: http://www.foodnetwork.com/...
Ingredients
1 1/2 lbs Boneless, skinless Chicken Breast
1 lb farfalle pasta (or other pasta shape)
2 tbsp butter
1 tbsp olive oil
2 tbsp Creole Spice Mix ("Essence"), ingredients below
1 1/2 tsp salt
1 c yellow onion, finely chopped (about half a large onion)
1 tbsp garlic, minced (about 3 cloves)
8 oz / 1 cup
1 15-oz can diced tomatoes
1/2 bunch green onion, chopped (about 3 onions)
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley leaves, if available
Creole Spice Mix ("Essence"): Use the first measure to make this recipe only, or the second to create a batch of it...
1 1/4 tsp OR 2 1/2 tbsp paprika
1 tsp OR 2 tbsp salt
1 tsp OR 2 tbsp garlic powder
1/2 tsp OR 1 tbsp black pepper
1/2 tsp OR 1 tbsp onion powder
1/2 tsp OR 1 tbsp cayenne pepper
1/2 tsp OR 1 tbsp dried leaf oregano
1/2 tsp OR 1 tbsp dried thyme
Instructions
Prepare the Creole Spice Mix. You can prepare enough for just this recipe, or a whole batch (enough to make the recipe 6 times). Both measures are provided for each mix ingredient above. Either way, combine the spices thoroughly before measuring out in the recipe that follows.
Chop the garlic and onion. Cut the chicken into 1-inch pieces and season with 1 tbsp of the spice mix and 1/2 tsp of salt. If the canned tomatoes are not finely diced, perform the following steps: drain most of the water out of the can of tomatoes using a small strainer and reserve; dice the tomatoes finely; return them to the juice.
Put the water on for the pasta. Meanwhile, heat a large skillet over medium-high heat with the butter and olive oil.
When the butter is melted, add the chicken to the pan and cook until brown on all sides, about 5 minutes. Remove the chicken from the pan and set aside.
Add the onion to the pan and cook until translucent, about 5 minutes. Add the garlic and continue to cook for another minute. At this point the pasta water should be about boiling; if not, remove the skillet from the heat until it is time to put the pasta in.
Put the pasta in to cook, and meanwhile combine the chicken, onions, garlic, tomatoes, Alfredo sauce, remaining 1 tbsp of spice mix and 1 tsp of salt. Place over medium heat and simmer, stirring occasionally, for the remainder of the pasta cooking time, about 11 minutes.
When the pasta is ready, remove the chicken and sauce from the heat and stir in the parmesan cheese, green onions, and parsley. Serve by placing a serving of pasta on each plate and spooning the chicken and sauce over the pasta.
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Recipe Comments
This recipe adaptation is convoluted and poorly organized. Alfredo Sauce isn’t even mentioned until the sixth paragraph of instructions, and its ingredients are not included on the ingredient list—luckily for me, I had all the necessary ingredients to whip up a quick sauce.
It did turn out tasty, with some minor adjustments, but if you attempt to make it, read the recipe through thoroughly before starting and make sure you have the addition of a good Alfredo Sauce recipe and its ingredients.
I did really like this though, and so did my husband, and I think I will write up my own version for safekeeping.
