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WEDNESDAY
A spicy, flavorful kick on a classic chicken and pasta dish, is sure to go “BAM!” in your mouth.

Emeril’s Bayou Chicken Pasta

source: foodnetwork.com

Ingredients
(Serves 6)

  • 1 pound linguine
  • 1/4 cup kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 1/2 teaspoons salt
  • 1 cup finely chopped yellow onion
  • 1 tablespoon finely chopped habanero 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
  • 2 tablespoons Essence (a special blend of spices originated by Emeril Lagasse)

Emeril’s Essence Ingredients (spice mix):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions
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 sauté 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 sauté until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and sauté 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. Serve immediately.

To Make Emeril’s Essence: Combine all ingredients thoroughly.

For more on this Recipe: Emeril’s Bayou Chicken Pasta
Recipe courtesy of Emeril Lagasse (2006) and foodnetwork.com

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