CREOLE CHICKEN PASTA Ingredients :
1 pound pasta, your choice2 tablespoons unsalted butter1 tablespoon olive oil1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces2 tablespoons Creole Seasoning (Homemade recipe below)1 1/2 teaspoons salt1 cup finely chopped yellow onion1 tablespoon finely chopped jalapeno1 tablespoon minced garlic1 1/2 cups heavy cream1 cup diced tomatoes1/2 cup reserved pasta cooking water1/4 cup grated ParmesanCreole Seasoning (if you need a recipe)2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper (more/less depending on your tolerance)1 tablespoon dried oregano1 tablespoon dried thyme Directions :Cook pasta according to package directions.While the pasta cooks, prepare the sauce. Set a 12-inch 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 Creole Seasoning and 1/2 teaspoon of the saltAdd 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 onion and pepper 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 creole seasoning, 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, pasta 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 Parmesan, green onions and parsley (if desired) Serve immediately.
Ingredients :
Directions :
1 pound pasta, your choice
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Creole Seasoning (Homemade recipe below)
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped jalapeno
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/4 cup grated Parmesan
Creole Seasoning (if you need a recipe)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (more/less depending on your tolerance)
1 tablespoon dried oregano
1 tablespoon dried thyme
Cook pasta according to package directions.
While the pasta cooks, prepare the sauce. Set a 12-inch 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 Creole Seasoning and 1/2 teaspoon of the salt
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 onion and pepper 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 creole seasoning, 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, pasta 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 Parmesan, green onions and parsley (if desired) Serve immediately.