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  • Cajun Chicken Pasta

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    10 posts, 7 voices, 680 views, started Jun 3, 2009

    Posted on Wednesday, June 3, 2009

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      Cajun Chicken Pasta

      1 pound linguine
      1/4 cup kosher salt (lots less)
      1-2 tablespoons unsalted butter
      1 tablespoon olive oil
      1 to 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
      2 tablespoons Emeril’s Essence
      1 teaspoons salt
      1 cup finely chopped yellow onion
      1 tablespoon finely chopped jalapeno 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

      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.  

      Yield: 6 servings

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