TABASCO® CHICKEN LAREDO PASTA

Seasoning Mix and Chicken

Ingredients Weight Measure
Salt 1 Tbsp.
Sweet paprika 2 Tbsp.
Cayenne pepper 1 Tbsp.
Ground peppercorn mix (red, green, white, and black) 2 Tbsp.
Garlic powder 1 Tbsp.
Onion powder 1 Tbsp.
Oregano leaves 1 Tbsp.
Basil leaves 1 Tbsp.
Thyme, ground 1 Tbsp.
Chicken breasts, boneless, 6 oz., thinly sliced 16 ea.

Chicken Sauce

Ingredients Weight Measure
Butter 2 oz.
Garlic, minced 3-1/3 Tbsp.
Bacon, small dice 1-1/2 lbs.
Green bell pepper, small dice 2 cups
Red bell pepper, small dice 2 cups
Mushrooms, small dice 2 cups
Spanish onion, small dice 1 ea.
TABASCO® brand Original Red Sauce 5 oz.
Flour 1 cup
Chicken stock 4 cups
Heavy cream 3 its.
Salt and white pepper to taste
Fusilli pasta, cooked 3-3/4 lbs.

Method

  1. To prepare Seasoning Mix and Chicken, combine all ingredients except chicken and then sprinkle over sliced chicken so that chicken is evenly coated. Set aside.
  2. To prepare Chicken Sauce, in large saucepan, melt butter and add garlic. Cook for approximately 1 minute and add bacon. Cook until bacon starts to brown and then add green peppers, red peppers, mushrooms and onions.
  3. Saut├ę until mixture starts to stick to pot. Add TABASCO® Sauce and seasoned chicken, scraping the bottom of the pot. Continue scraping pot until chicken is almost cooked through.
  4. Add flour and cook for 2 minutes, constantly stirring until well mixed. Add chicken stock.
  5. Deglaze pan until everything is fully incorporated. Stir in cream and bring to boil.
  6. Simmer until chicken is fully cooked and sauce thickens. Add salt and white pepper.
  7. Reheat fusilli pasta. Serve sauce over pasta.

Yield: 20 servings