Authentic Chicken Étouffée with Pasta: Recipe & Easy Instructions

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. 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