Mom's best friend, Melissa Beatty, is the best cook. And the best acupuncturist. If you've never tried acupuncture and you have headaches, terrible migraines or just endless pain, you should really look into it. It does NOT hurt. In other news....Melissa made this great pasta one night for a dinner party. IT IS NOM NOM. We had a little dinner get together on Saturday with the Katie's. Or as Mom likes to call them...Katie 1 and Katie 2. This is labeled an "easy" recipe...which it isn't difficult, it's just not easy. Here it goes...
This is the printable version :) Pasta Recipe!
The recipe is pretty much like Emeril Lagasse's Crawfish and Cream over pasta dish. But with some changes- like chicken instead of crawfish. Don't get me wrong, shrimp or crawfish would be excellent with this. The biggest ingredient in this whole thing is Emeril's essence which you can probably buy pre-made, but I made it with the below spices. The seasoning mix is also referred to as bayou blast.
Emeril's essence recipe:
- 2.5 T paprika
- 2 T salt
- 2 T garlic powder
- 1 T black pepper
- 1 T onion powder
- 1 T cayenne pepper
- 1 T dried oregano
- 1 T dried thyme
For the dish, you will need:
- 1 lb chicken
- 1 lb fettuccine
- 2 T olive oil
- 6 T butter
- 1 cup chopped yellow onion- I highly recommend getting the already chopped onions- saves time and tears. :)
- 2 T minced garline
- 2 t emeril essence- recipe above
- 1/2 t salt
- 1/4 t cayenne
- 1/4 cup dry white wine
- 2 cups heavy whipping cream
- 1 T lemon juice
First, put about two T butter 2 T oil in a pan and put stove
on medium. Put about 1/4 cup or more (just a
heaping amount) into a bowl and layer the chicken with the emeril's essence
seasoning. Then put the chicken breasts into the pan, cook until
done. It's a personal decision for how you want the chicken
to look- I like mine a medium brown. Put the chicken aside. Cook
pasta in large pot of boiling water until al dente for about 8
minutes. Drain and reserve 1/4 cup of the cooking liquid. Return pasta to
the pot and toss the olive oil and the cooking liquid into the pot. Cover
to keep warm and set aside. In a large pan- I used my cast iron
skillet and it worked perfectly. Melt the butter over medium high heat.
Add onions, and cook for about 6 minutes. Add the 2 t of emeril
essence, garlic, salt and cayenne, cook and stir for 1 minute. Add the wine and
cook until the wine is evaporated. Add the cream and lemon juice and cook
for about 3 minutes. Reduce heat to low and let sit for another 5 mintes,
stirring occasionally. Add the sauce to the pasta. Stir so sauce is covering noodles. Now, add chicken. I just cut my cooked chicken into thin strips. Toss it and you're good to go!
 |
| The spices to make Emeri's Essence |
 |
| The goods. |
 |
| Once you make the seasoning, you lightly coat the chicken with the seasoning then put it in a skillet. |
 |
| Seeing as how you only need 1/4 cup of white wine, this bota box of chardonnay works well. |
 |
| NOM! WINNER! |
 |
| Schuett gave it a thumbs up! Find her funny blog here! |
