Bayou Chicken Pasta Recipes

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BAYOU CHICKEN PASTA



Bayou Chicken Pasta image

This recipe is from Myrtle Anderson and published in the Taste of Home "Best Ever Chicken Cookbook 2009". This is a tasty main dish served in the bayou country South Louisana. Salsa and hot pepper sauce give this chicken its tempting zip. Add tossed salad and French bread, and you have a hearty dinner.

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup onion, chopped
1 cup celery, chopped
1/2 cup green pepper, chopped
1/3 cup yellow pepper, chopped
3 tablespoons olive oil
1 lb chicken breast, boneless, skinless, cubed
2 teaspoons garlic powder
1 (16 ounce) jar salsa
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
hot cooked pasta

Steps:

  • In a large saucepan, saute the onion, celery, and pepper in oil for 3-4 minutes or until crisp tender.
  • Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear.
  • Stir in salsa.
  • Combine cornstarch and water until smooth; gradually stir into chicken mixture.
  • Bring to a boil; cook and stir for 2 minutes or until or until thickened and bubbly.
  • Add the parsley, salt and hot pepper sauce. Serve with pasta.

Nutrition Facts : Calories 358.9, Fat 21, SaturatedFat 4.5, Cholesterol 72.6, Sodium 1140.4, Carbohydrate 17.2, Fiber 3.6, Sugar 6.8, Protein 26.7

EMERIL'S BAYOU CHICKEN PASTA



Emeril's Bayou Chicken Pasta image

This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make.

Provided by -BreanneMarie-

Categories     Chicken Breast

Time 41m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
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 tomato
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion top
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley leaves

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan 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, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

BAYOU CHICKEN PASTA



Bayou Chicken Pasta image

This is a tasty main dish served in the bayou country of South Louisiana. Add a tossed salad and French bread, and you have a hearty meal.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 cup chopped onion
1 cup chopped celery
1/2 cup each chopped green and yellow pepper
3 tablespoons olive oil
1 pound boneless skinless chicken breasts, cubed
2 teaspoons garlic powder
1 jar (16 ounces) salsa
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Hot cooked pasta

Steps:

  • In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa. , Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta.

Nutrition Facts : Calories 292 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 910mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.

BAYOU CHICKEN RECIPE - (4.6/5)



Bayou Chicken Recipe - (4.6/5) image

Provided by Tonia-2

Number Of Ingredients 19

1 1/2 lb chicken breast skinned & boneless
4 tsp Cajun seasoning
1 cup green peppers diced
1 cup yellow onion diced
1 cup carrots sliced rounds 1/4"
1 cup celery sliced 1/4"
1 Tbsp jalapeno peppers minced & drain
1 whole bay leaf
3/4 tsp cayenne pepper
3/8 tsp white pepper
3/8 black pepper
1 tsp garlic chopped
2 cups chicken stock
1/2 cup vegetable oil
3 Tbsp flour
1/2 cup + 2 Tbsp heavy cream
1/2 sour cream
3/4 cup Jack cheese, shredded
3/4 cup Colby cheese, shredded

Steps:

  • 1. Lay the chicken breast onto a plate and sprinkle 1/2 tsp of Cajun seasoning on each side of the chicken. Cover and refrig. until needed. 2. Prepare vegetable and jalpenos and set aside until needed. 3. Combine bay leaf, three peppers and garlic set aside until needed. 4. Combine the heavy cream and sour cream set aside until needed. 5. Measure and combine the cheeses and set aside until neeede. 6. Heat the oil over high heat in a large saucepan until the hot oil cracks when a drop of water hits the oil. 7. Add the vegetables and jalapenos, cook over high heat for 5 min. or until the vegetables starts to turn limp. Stir occasionally to prevent scorching. 8. Evenly sprinkle the seasonings over the vegetables, stir well. Cook over high heat for 2 min. to develop the flavor. 9.Heat fryer to 350 degrees. 10. Evenly sprinkle the flour over the vegetables stirring constantly with a wire whisk. Continue to cook, stirring constantly for 30 seconds. Do not allow the spices to burn. 11. Stir the chicken stock well, then add to the bayou sauce, half at a time, stirring occasionally. Heat to a boil. 12. When the sauce boils, add the cream mixture, stirring constantly. Bring to a boil while stirring until the lumps have dissolved. Remove sauce from heat and pour into a microwaveable bowl or container and cover. Do not let the sauce simmer or the cream will curdle. 13. Remove the bay leaf, add the cheese to the sauce, stir until the cheese has belted and the sauce is smooth. 14. Uncover chicken and dredge both sides with flour. Shake off excess flour. Place into fry basket and lower into 350 degrees shortening. 15. Fry the chicken for 2 1/2 min. or until golden brown. While chicken is frying heat the Bayou Chicken sauce in the microwave for 60 seconds or until hot. keep covered until ready to use 16. When chicken is done, drain excess oil and place onto serving platter. Pour hot sauce over chicken breast. Serving suggesting: Serve Bayou Chicken over rice with steamed vegetables.

BAYOU CHICKEN



Bayou Chicken image

When I came across this recipe many years ago, I knew I had a new-found family favorite on my hands. The chicken always turns out moist and tender.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons butter
2 tablespoons canola oil
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
3 cans (15-1/2 ounces each) black-eyed peas, drained
1/2 teaspoon garlic salt
1/4 teaspoon herbes de Provence
1/2 cup white wine or chicken broth
1 medium tomato, chopped

Steps:

  • In a large resealable plastic bag, combine the flour, salt, pepper and paprika. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter and oil on all sides. Remove and set aside. , In the same skillet, saute mushrooms and onion until onion is crisp-tender, stirring to loosen browned bits from pan. Stir in the peas, garlic salt and herbes de Provence. Transfer to an ungreased 13-in. x 9-in. baking dish. , Arrange chicken over pea mixture. Pour wine over chicken; sprinkle with tomato. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until chicken juices run clear.

Nutrition Facts : Calories 417 calories, Fat 23g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 612mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 33g protein.

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