My BEST chicken and tasso pasta yet! This dish is NOT for those counting calories or trying to lower their cholesterol... it IS however for those who LOVE smokey, spicy, creamy awesomeness!

CHICKEN & TASSO PASTA

INGREDIENTS:

• 3 chicken breast cubed into roughly 1" cubes
• 1 lb tasso, diced
• 1 lb rotini pasta cooked (just under el dente) and drained
• 1/2 gal half and half
• 1/2 cup (1 stick) salted butter
• 2 heads (not cloves) fresh garlic, smashed and chopped
• 1/4 cup chopped green onion
• 2 tbs olive oil
• 1 tps Red Claw Cajun Seasoning

Pour olive oil into an 8 qt pot over medium low heat. Add the garlic, red claw seasoning and half of the green onion to the pot. Sweat the garlic and onions until the garlic is softened. Add the Tasso stirring occasionally for about 5 minutes. Add the butter and stir until the butter has melted, then add the cubed chicken breast meat. Raise the heat to medium and cook until all of the chicken is opaque (about 10 minutes). Add the 1/2 gallon of half and half and raise the temperature to medium high. Stirring frequently, reduce the liquid by half. Add the pasta and continue to cook on medium high heat until the sauce reaches your desired consistency (about 5 minutes) stirring very frequently. Serve immediately, garnish with remaining chopped green onions and, if desired, more red claw seasoning.

That looks delicious. I'm going to answer a question before it's asked. What is Tasso? It's a spicy ham chunk used to add taste to mostly Cajun meals. I frequently use it and the only place I can find it is in Louisiana. I especially like to chop it up and use it when cooking peas and other garden veggies. It's good in gumbo and pasta dishes as well. Ham will work but Tasso works better.

This sounds real good on a scale of 1-10 how hot is this dish?
Thanks

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De Oppresso Liber Μολὼν λαβέ

As the recipe reads it's about a 2, I always add spice in the bowl to jack it up to about a 5. My seven year boy and the four year old girl we're fostering ate it without any mention of too much heat.

Great Momma doesnt like to much heat and I do so thanks we gotta try it.

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De Oppresso Liber Μολὼν λαβέ

Just by looking at the pic, and reading the recipe, there's no way that can't be delicious, if you cook it anywhere close to right. So where's the gun?

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Wayne
Torn & Frayed

Lamb leg from 4th July



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