TLC Cooking "Chicken étouffé with Pasta"

Chicken étouffé with Pasta

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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