Ingredients
- 1 Boneless Chicken Thighs
- 1 Cavatappi Pasta
- 1 Fire Roasted Tomatoes (14oz )
- 1 Parmesan Cheese
- 1 item Onions
- 1 item Celery
- 1 Green Peppers
- 1 Jalapeno Peppers
- 1 Garlic - to taste
- 1 Creole Seasoning
- 1 Light Cream
Instructions
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1
Mise en Place - Dice Onions, Celery, Green Peppers and set aside.
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2
Boil salted water for pasta and cook according to directions
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3
Generously Season chicken w/ Creole Seasoning
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4
Sear chicken in skillet 2 min / side on med-high
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5
Add wine and butter to skillet, cover and cook chicken 5 min / side. Set aside.
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6
In Skillet over medium heat add one tablespoon of cooking oil (peanut), saute Onions, Celery and Peppers for four or so minutes. They should be cooked but not caramelized.
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7
Add Garlic and cook for 1 - 2 minutes
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8
Add Tomatoes with their juices and cook for a couple of minutes to let liquids reduce slightly.
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9
Add Creole Seasoning & Crystal Hot Sauce
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10
Add Light Cream/Cream Cheese, you want it to have a rich color and not be soupy. So add cream slowly as you can always add more later.
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11
Add Parmesan cheese
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12
Dice up cooked chicken and add to skillet
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13
Add drained pasta to skillet, stir to get everything nicely deeply coated.