An easy and tasty dish, this recipe is one you’ll add to your Quick and Easy Recipes file. It’s perfect for a family meal, and it’s also a good one to serve for company. Add a tossed green salad and garlic bread, and you have a complete meal that is inexpensive and tempting.
The five ingredients needed for this dish are:
Boneless, skinless chicken breasts-two
Beef or pork tasso-3 ounces
Angel Hair Pasta-8 ounces
1. Cube chicken into small pieces and season. ( In south Louisiana, we use Tony Chachere’s Original Creole Seasoning.)
2. Cube tasso into small pieces. (You don’t need to season because it already is!)
3. Chop onion.
1. In a large skillet, melt the margarine over medium heat. Add the cubed chicken and tasso, and cook until chicken turns white and becomes tender. (Probably about 15 minutes.)
2. Add onions, stir well, and continue cooking until onions are opaque and tender. Add a little water as you cook to keep a little sauce going!
3. In a separate pot, cook angel hair pasta.
4. Spoon meat mixture over pasta and serve.
Recipe serves 4.
1. Tasso is very lean, heavily smoked beef or pork. It is found mostly in the southern United States. It is a Cajun specialty, and it’s used like ham to flavor pastas and many other dishes. Substitutes for tasso are smoked ham or Canadian bacon.
2. There are a number of ways to vary this dish. You could add shrimp to the chicken and tasso. This adds a different flavor that is popular with seafood lovers.
3. Another variation includes adding or substituting seasonings such as green onions, green pepper, or mushrooms.
4. Follow these instructions for cooking the pasta.
a. Fill a large stock pot with plenty of water.
b. Add salt-approximately 1 teaspoon per gallon of water.
c. Bring water to rolling boil.
d. Add pasta. (It doubles in size when it cooks. 1 cup uncooked = 2 cups cooked
e. Stir vigorously after adding to keep from sticking together.
f. Check the package for boiling time.
g. Drain in colander.
5. Cajuns are people of French origin who originally came from Acadia-now Nova Scotia, Canada. They were wrongfully expelled from Canada in the mid-1700’s, and they settled in many areas of the United States. The largest concentration settled in South Louisiana. These people are well-known for their good cooking which is characterized by seasonings like red pepper and garlic. Many of their dishes are also characterized by simple ingredients and simple preparation like this one. The key to Cajun cooking is the seasoning. People who visit south Louisiana and enjoy the cuisine never forget it!