"why didn’t you call me?" : SUPER FAT TUESDAY edition

This is the first in an occasional series where my friends tell me about things they’ve made and I get upset because they didn’t invite me over to sample (hence the name- “why didn’t you call me?”.) Since today is SUPER FAT TUESDAY, I present you with Bayou Chicken pasta, from Ace (who spent some of his MOST formative years at Tulane):

Bayou Chicken Pasta
HAPPY MARDI GRAS YA’LL

Note: I used Jalapenos since R couldn’t handle a habanero

1 pund linguine (please note, Ace and I decided pund is Cajun for pound and NOT a typo)
1/4 cup kosher sald (same thing here)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
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

Essence:
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 leaf oregano

1 tablespoon dried thyme

Cook the pasta in sald-ed water (use the kosher sald) until tender, just shy of al dente.

In a big Ziplock, combine the chicken and a tablespoon of Essence, shaking to coat evenly.

While the pasta cooks, make the sauce:
In a large sautée pan over medium-high heat,
sear the chicken in olive oil and butter until well browned on both sides, about 2 minutes. Remove from the pan. Add (to the same pan) the onions and habaneros sautée until the onions are softened and lightly caramelized (4 to 5 minutes. Add garlic and sautee for another minute. Add cream, remaining Essence, salt, and the chicken 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, stirring well.

Remove pan from the heat and add the green onions, Parm, and parsley

AND TADAH!



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