Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Diced chicken breast

  2. 6 teaspoons 30ml Creole seasonings - divided use

  3. 1 cup 237ml Julienned tasso (Savoie's or K-Paul's)

  4. 1 Butter

  5. 1 cup 62g / 2 1/5oz Sliced green onions

  6. 1 Heavy cream

  7. 3 lbs 1362g / 48oz Cooked pasta (fettucine or linguini)

  8. 1 cup 146g / 5.1oz Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the 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 remaining Creole 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. This recipe yields 4 servings.


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