Ingredients
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1
-
1/4
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2
-
1
-
1 1/2
-
1 1/2
-
1
-
1
-
1
-
1 1/2
-
1
-
1/2
-
1/2
-
1/4
-
2
Directions
Emeril’s Bayou Chicken Pasta, This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make , I’m curious to know why the essence seasoning was removed from this page , This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make
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Steps
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1
Done
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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. |
|
2
Done
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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 1/2 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 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. |
