Bayou Pasta

This recipe is based on Emeril Lagasse's 2006 recipe ("Bayou Chicken Pasta"). I made several changes to it, so I figured I should post my version and spread the joy.

This pasta is AMAZING--by far one of the best pastas I've ever had. It's very flavorful and not hard to make, plus any leftovers are perfect for heating up for lunch the next day. I will try to add pictures the next time I make it.

Makes approximately 3 servings

Ingredients
• 1/4-1/3 lb. spaghetti or linguine
• 1 tbsp. unsalted butter
• 1/2 tbsp. olive oil
• 1 lb. chicken or shrimp & scallops
• ½ cup finely chopped yellow onion
• ½ tsp. finely chopped habanero pepper (add more if you like spicy food, but be warned--a little habanero goes a LONG way)
• ½ of 1 red bell pepper, finely chopped
• ½ tbsp minced garlic
• ¾ cup cream or half & half
• ½ cup canned diced tomatoes
• ¼ cup chopped green onion tops
• 1/8 cup grated parmesan cheese
• 1 tbsp. chopped fresh parsley leaves
• Dry spices:
* kosher salt
* black pepper (optional)
* paprika
* garlic powder
* onion powder
* cayenne pepper
* oregano
* thyme

Directions:
Boil pasta following directions on packaging. Meanwhile, heat butter and oil in a large sauté pan over medium-high heat until the butter has melted. Thoroughly season the chicken with the dry spices, then add to the pan. Sear the chicken until well browned on both sides. Remove from pan and set aside.

Add the onions, habanero, and red bell pepper to the pan and sauté until the onions are lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add chicken, cream, and a few dashes of salt to the pan.  Add enough paprika, garlic powder, onion powder, oregano, and thyme in equal parts to make approximately ½ tbsp (you don't have to measure it out, just use your judgment). Bring to a boil. Add the tomatoes and pasta to the pan and toss until everything is mixed evenly. Remove the pan from the heat. Toss in the green onions, parmesan, and parsley. Serve immediately.


Notes:
* Adding other vegetables to the recipe makes a delicious one-pot meal (sauté them with the onions and peppers).
* Adding or subtracting one serving size is easy with a little more or less pasta and meat.
* This recipe is flavorful enough to make without pasta for anyone on a low-carb diet (just increase amount of meat to maintain number of servings)