Bayou Chicken Pasta Recipe

Ingredients:

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 Emeril’s Essence Creole Seasoning, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped jalapeño or habañero pepper, depending on your heat tolerance
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
1/2 cup chopped green onion tops (optional)
2 tablespoons chopped fresh parsley leaves (optional)

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 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 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 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, 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 and toss to blend. Serve immediately.

Serves 6.