On today’s Ca C’est Bon, KATC’s Abby Breidenbach is joined in the Vermilion kitchen by Chef Marcus Bergeron. On the menu, tasso chicken pasta.
For the full recipe, check below. Or follow Abby and Chef Marcus work through the recipe in the following videos.
Part 1:
Part 2:
Part 3:
Chicken and Tasso Cream Pasta
1 stick of butter
3 Boneless Skinless Chicken Thighs (cut into pieces)
1 medium piece of Tasso (cut into cubes)
1/2 Yellow onion (diced)
1/2 Green Bellpepper (diced)
2 cups of heavy whipping cream
1 cup of Pepperjack
Seasoning to taste
Directions:
Cooked Pasta of ChoiceMelt butter in the pan, then add Tasso, onions, and bellpepper. Cook until the veggies soften, then add chicken and cook through. Add in heavy whipping cream, and bring to a simmer. Once it starts to thicken, add your cheese and pasta to the sauce. Mix well and serve!