Triathlete’s Dinner: Bayou Chicken Pasta

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.

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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.

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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!




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