Chicken étouffé with Pasta
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Chicken Étouffé with Pasta
Prep and Cook Time 25 minutes
YIELD Makes 6 servings
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INGREDIENTS
| 1/4 | cup vegetable oil |
| 1/3 | cup all-purpose flour |
| 1/2 | cup finely chopped onion |
| 4 | boneless skinless chicken breasts (about 1-1/4 pounds), cut across the grain into 1/4-inch-thick strips |
| 1 | cup chicken broth |
| 1 | medium tomato, chopped |
| 3/4 | cup sliced celery |
| 1 | medium green bell pepper, chopped |
| 2 | teaspoons Creole or Cajun seasoning blend |
| Hot cooked pasta | |
PREPARATION:
- Heat oil in large skillet over medium heat until hot. Add flour; cook and stir 10 minutes or until dark brown. Add onion; cook and stir 2 minutes.
- Stir in chicken, broth, tomato, celery, bell pepper and seasoning blend. Cook 8 minutes or until chicken is cooked through. Serve over pasta.
Cook's Notes
étouffé is a traditional dish from New Orleans. This Cajun stew usually features chicken or shellfish, bell peppers, onions and celery.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | about 1 cup chicken mixture without pasta |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 55 mg |
| Saturated Fat | 2 g |
| Total Fat | 11 g |
| Calories from Fat | 43 % |
| Calories | 232 |
| Protein | 24 g |
| Sodium | 232 mg |
DIETARY EXCHANGE:
| Meat | 3 |
| Starch | 1/2 |
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