Chicken Etouffee With Pasta
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Boneless, skinless, chicken breasts||1 Pound, cut across the grain into 1/4-inch-thick strips (About 4 Pieces)|
|Chicken broth||1 Cup (16 tbs)|
|Tomato||1 Medium, chopped|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Green bell pepper||1 Medium, chopped|
|Seasoning blend||2 Teaspoon (Creole Or Cajun)|
|Hot cooked pasta||1 1⁄2 Cup (24 tbs) (Creole Or Cajun)|
Heat oil in large skillet over medium heat until hot.
Add flour; cook and stir 10 minutes or until dark brown.
Add onion; cook and stir 2 minutes.
Stir in chicken, broth, tomato, celery, bell pepper and seasoning blend.
Cook 8 minutes or until chicken is cooked through.