No Salt Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipePutting a Cajun spin on jerk chicken, Creole For The Soul takes the classic recipe and kicks the flavor up with Tony’s seasoning without adding salt.
Ingredients
-
1-2 Chicken Breasts
-
16 Ounces Fettuccine, or Pasta of Your Choice
-
1-2 Tablespoons Jerk Sauce
-
1 Chicken Bouillon, or 1 Teaspoon of Better than Chicken Bouillon
-
1 Can Coconut Milk
-
1/2 Cup Heavy Cream
-
1/3 Cup Shaved Parmesan Cheese, Plus More for Garnish
-
2 Tablespoons Butter
-
3 Cloves Garlic, Minced
-
3 Different Colored Bell Peppers (Red, Green, Yellow)
-
1/3 Cup Pasta Water
-
Tony’s No Salt Seasoning, to Taste
- Clear
Directions
- Season chicken breast(s) with jerk sauce and Tony’s No Salt Seasoning. Put in refrigerator and let sit for at least 1 hour.
- Cook pasta according to package instructions to al dente.
- Preheat oven to 350°F.
- Take chicken out of fridge and let it get to room temperature, about 20-30 minutes.
- Add chicken to oven-safe pan and bake for 15-20 minutes, then place under the broiler for 3-5 minutes to get a nice browning on the chicken. Take chicken out of broiler and let it cool. Then slice it into strips.
- Melt butter in a skillet and add in the peppers. Sauté for 5 minutes and then stir in garlic for another minute. Add in coconut milk and heavy cream and stir. Bring to a boil, then back it down to a simmer.
- Add in another tablespoon of jerk sauce, more Tony’s No Salt Seasoning, to taste, and the chicken bouillon. Next, stir in the Parmesan cheese.
- Let sauce simmer until thickened. If too thick, add in the 1/3 cup of pasta water. Add pasta into sauce and turn off heat.
- Add pasta to a bowl or plate and top with the chicken. Garnish with shaved Parmesan and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe