SPICY CHICKEN LAZONE PASTA RECIPES

SPICY CHICKEN LAZONE PASTA RECIPES

There it was created via government chef from Brennan's, Lazone Randolph who developed a easy method to put together a quick New Orleans sauce that goes well with the spicy cook pasta. despite the fact that the chef is lengthy long past and the first rate highly spiced fowl pasta dish is from the eating place menu, however the bird Lazone recipe itself is stay and still there on the net! Too bad for them, but right for us.

it's far critical to use the soft hen in the spicy Lazone bird. believe me! I prepare dinner diverse chickens all the time and the tender fowl did win here in terms of taste and texture. there may be some thing approximately the tender chicken that makes a large difference here and brings up a big amount of flavor inside the highly spiced cook pasta.

INGREDIENTS:

SEASONING MIXTURE:

• 1 tsp sea salt
• 2 tsp Creole seasoning (or Cajun seasoning)
• 2 tsp paprika powder
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/4 cup all purpose flour

CHICKEN:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb chicken tenders

SAUCE:

• 4 tbsp butter
• Remaining seasoning mixture
• 2 cups heavy cream
• 1 tsp paprika

PASTA:

• 8 oz. linguine
• 2 tbsp parsley chopped
• 1/2 cup Pasta water (reserve it)

INSTRUCTIONS:

1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.

PASTA:

1. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
2. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
3. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

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