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Copeland's of New Orleans Chicken & Tasso Pasta
3 Cups diced chicken breast
4 tsps Creole seasonings
1 Cup julienne tasso (Savoie's or K-Paul's)
1/2 Cup (1 stick) butter
1 Cup green onions, sliced 1/4 inch
1 pint heavy cream
2 tsps Creole seasonings
3 lbs cooked pasta (fettuccine or linguini)
1/4 Cup grated Parmesan cheese
Cook pasta and drain well. Season chicken pieces with Creole Seasoning.
Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute 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. Sprink with Parmesan cheese. Serve immediately.
Hope you enjoy this recipe.
3 Cups diced chicken breast
4 tsps Creole seasonings
1 Cup julienne tasso (Savoie's or K-Paul's)
1/2 Cup (1 stick) butter
1 Cup green onions, sliced 1/4 inch
1 pint heavy cream
2 tsps Creole seasonings
3 lbs cooked pasta (fettuccine or linguini)
1/4 Cup grated Parmesan cheese
Cook pasta and drain well. Season chicken pieces with Creole Seasoning.
Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute 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. Sprink with Parmesan cheese. Serve immediately.
Hope you enjoy this recipe.
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