CHICKEN LAZONE PASTA RECIPE
Chicken
tenders are pan-fried in butter and then served with a decadent New Orleans
sauce over pasta.
INGREDIENTS
- 1 teaspoon Kosher salt
- 4 tablespoons butter
- 1/2 teaspoon black pepper
- 16 ounces linguine or spaghetti
- 16 ounces heavy cream
- 1 tablespoon garlic powder
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon onion powder
- 1 teaspoon chile powder (ancho or chipotle are nice for this dish)
- 1/4 cup rough chopped fresh parsley, plus more for garnish
INSTRUCTIONS
First, cook
pasta according to package directions, reserving 1/2 cup of pasta water.
Then, while
the pasta cooks, whisk together the garlic powder, onion powder, chili powder,
salt and pepper. If the chicken breasts are thicker than 1/2-inch, butterfly or
pound to 1/2-inch thick. Season the chicken evenly on all sides with the
seasoning mixture. Put aside.
Heat a large
skillet over medium heat. Add the butter and let it melt; shake to coat the
mold.
Place the
seasoned chicken in the pan in a single layer. Cook for 4 to 5 minutes on each
side until golden and slightly crisp. Transfer the chicken to a plate and
cover.
Pour the
reserved pasta water into the pan, scraping out the dark pieces.
Reduce the heat
to low to medium-low. Stir in the heavy cream. Stirring occasionally, heat
gradually to simmer slowly. Continue to stir from time to time; simmer slowly
until the sauce thickens slightly, about 5 to 7 minutes.
Add more salt and
ground pepper to taste.
Coat each
piece of chicken with sauce, turning to coat both sides. Let cool in sauce for
a few minutes. Transfer the coated chicken to a plate or move / stack on one
side of the pan.
Add the
cooked pasta and fresh parsley to the pan; mix well in the sauce to coat.
Serve hot
garnished garnished with chopped fresh parsley.
Happy
Cooking Time.
