Chicken Étouffé with Pasta
Prep and Cook Time 25 minutes
Makes 6 servings
|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|
- 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.
étouffé is a traditional dish from New Orleans. This Cajun stew usually features chicken or shellfish, bell peppers, onions and celery.
|Serving Size:||about 1 cup chicken mixture without pasta|
|Saturated Fat||2 g|
|Total Fat||11 g|
|Calories from Fat||43 %|
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