Herbal Chicken Pasta
Yield - about 1 -1/2 Gallons
5 LBS BONELESS SKINLESS CHICKEN MEAT (All fat removed)
1 -1/2 CUP EXTRA VIRGIN OLIVE OIL
3 CUPS ONIONS (Diced)
1 -1/2 CUPS CELERY (Chopped)
1 CUP GREEN BELL PEPPERS (Diced)
1 CUP RED BELL PEPPERS (Diced)
1 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1/2 TSP GROUND BLACK PEPPER
1 BUNCH CHOPPED FRESH SHALLOTS
1 SPRIG WHOLE FRESH THYME
1/4 CUP FRESH SWEET BASIL LEAVES (Chopped)
1/4 CUP FRESH OREGANO LEAVES (Chopped)
1 TBSP FRESH MINCED GARLIC
2 LBS RAINBOW ROTINI PASTA
1 TBSP OLIVE OIL
On low to medium heat and in a large cast iron Dutch oven, saute chicken meat in olive oil until chicken just turns white do not over cook. Add onions, celery, and bell peppers and cook until onions turn clear and chicken begins to shred apart (DO NOT BROWN CHICKENS) (About 45 minutes). This process should remove most of the water from the vegetables and chicken, leaving mostly oils and very limp vegetables. Lower heat and add all other ingredients. (If fresh seasonings are not available, use dried seasonings and use only (1/3) one third the volume called for). Simmer for 10 minutes. At this point the herbal chicken can be placed in a pan, let cool for 30 minutes, cover with film and chill.
In a stock pot boil the rotini until the pasta is "al dente" (do not over cook), drain pasta in a bath of ice water. Coat pasta with olive oil. Pasta can be stored in a storage bag and refrigerated overnight.
1/2 CUP PECANS (Chopped)
1/2 BUNCH FRESHLY CHOPPED PARSLEY
1/2 BUNCH FRESHLY CHOPPED CILANTRO
1 CUP GRATED ROMANO CHEESE
Make small batches by heat chicken and seasonings in a skillet (except romano cheese), bring to boil break up any large pieces of chicken. Add pasta, gently fold but making sure you coat all pasta. Fold in romano cheese and serve.
We serve this dish at the Zoo-to-Doo and parties in which there are other restaurants or caters. Why, because it holds up against the best dishes that New Orleans restaurateurs can provide.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.