No Salt? No Problem!

Tony Chachere's^® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, mixes and seasonings are a must-have for your Mardi Gras feasts.

TONY CHACHERE'S^® CHICKEN PRIMAVERA PASTA

INGREDIENTS
2 Tbsp. Olive Oil
2 Chicken Breasts (Diced)
1 Tsp. Tony Chachere's^® No Salt Seasoning Blend
1 Tsp. Fresh Garlic (Minced)
1 Cup Water (or White Wine)
2 Cups Fresh Spinach (Remove Stems)
1 Cup Mushrooms (Sliced)
½ Cup Red Bell Pepper (Julienned)
3 Each Green Onions (Sliced)
3 Tbsp. Parsley (Finely Chopped)
8 Cups Pre-cooked Pasta (Your Choice)
Fresh Grated Parmesan Cheese (if Desired)

PREPARATION
Prep Time: 25 Minutes
Serves: 4

1. Start by cooking the pasta (of your choice). Follow directions on the package. Put aside for later.
2. Drizzle 2 Tablespoons of olive oil into a large skillet on high heat.
3. Season the chicken with Tony Chachere's^® No Salt Seasoning Blend.
4. Once skillet is hot, place chicken in skillet.
5. Reduce heat to medium high.
6. Allow chicken to caramelize (about 5 minutes).
7. Add garlic and deglaze the skillet with water or white wine, and sauté for 1 minute.
8. Add spinach, mushrooms and peppers, and reduce heat to low.
9. Add precooked pasta, toss together and simmer for 2 minutes covered.
10. Toss in green onions, parsley and top with grated Parmesan cheese (if desired) and serve.

Tony Chachere's^® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking. Tony Chachere's^® continues to be family owned-and-operated and is located in Opelousas, Louisiana. You can get more Tony Chachere's^® recipes and products by visiting tonychachere.com/Recipes. And for all of the cooking tips you need, go to tonychachere.com/Video.

SOURCE Tony Chachere’s Famous Creole Cuisine

Related Links

https://www.tonychachere.com