Hebron Grille Louisiana Chicken Pasta Bowl
- 2SERVES Submitted by Chef Daren Harris, Hebron Grille Ingredients - 4 Tbsp olive oil, divided - 8 oz cooked farfalle (bow tie) pasta - 1 chicken breast -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kentuckyliving.com.
Cooking tools:
- Instant-read thermometer
- Skillet
- Pot
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Grater
- Mixing bowl
- Spatula
- Serving bowl
- Stove
Ingredients
- 4 Tbsp olive oil, divided
- 8 oz cooked farfalle (bow tie) pasta
- 1 chicken breast
- Cajun seasoning
- 1⁄2–1 andouille sausage link, sliced into rounds
- 1⁄4 med onion, julienned (6-8 slices)
- 1⁄4 med red bell pepper, julienned (6-8 slices)
- 1⁄4 C white wine (we use sauvignon blanc)
- 1⁄4 C heavy cream
- 1-2 tsp Cajun seasoning (we use Paul Prudhomme brand)
- 1⁄3 C grated parmesan cheese
- 2 Tbsp fresh tomato, diced
- 2 Tbsp fresh scallions, green parts sliced on bias
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