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COPELAND'S OF NEW ORLEANS CHICKEN AND TASSO PASTA

Source: Copeland's of New Orleans

3 C. diced chicken breast
4 tsp. Creole seasonings
1 C. julienne tasso (Savoie’s or K-Paul’s)
1 stick butter
1 C. green onions, sliced 1/4 inch
1 pt. heavy cream
2 tsp. Creole seasonings (additional)
3 lb. cooked pasta (fettuccine or linguini)
1/4 C. grated Parmesan cheese

Cook pasta and drain well. Season chicken pieces with Creole Seasoning.

Melt butter in a sauté pan. Add tasso and sauté until tender and lightly browned. Add chicken and green onions and sauté until chicken is white. Add heavy cream and additional seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve immediately.