I received 3 new recipes last week from a colleague at work, the first to be made: Bayou Chicken Pasta. It’s a spicy hearty southern dish that she makes for her husband the night before he competes in triathlons. The recipe is credited to Emeril Lagasse and is a linguine pasta base with chicken, shrimp, and Emeril’s Essence seasoning.
You boil up 1# of linguine and brown some chicken and shrimp, then you aromatize a yellow onion and habanero pepper, a little garlic is added at the end.
You then add in cream (I substituted in half and half) and tomatoes and reduce the sauce for 5 minutes. The dish gets some parmesan and green onions on the plate. The total time is about 40 minutes to make.
This recipe turned out spectacular …. I will admit I was a little skeptical looking at the ingredient list. The seasoning and habanero bring the perfect heat to the dish, the sauce of onions, garlic, and cream is fantastic. I will probably take up the tradition of making this the night before a big road bike ride; it is a perfect dish with tons of protein and carbs.
Daughter Catalina said the noodles were spicy …. I gave her some bland noodles that I set aside for the kids and she requested to have the spicy noodles back with a cup of water!