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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Chicken Étouffé with Pasta
Prep and Cook Time: 25 minutes
Yield: Makes 6 servings
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:
1.
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.
2.
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.
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 |
This recipe appears in:
Southern
