Emeril'S Bayou Chicken Pasta

• 1 lb linguine
• 1/4 cup kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 1/2 teaspoons salt
• 1 cup finely chopped yellow onion
• 1 tablespoon finely chopped habanero pepper
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream
• 1 cup diced tomato
• 1/2 cup reserved pasta cooking water
• 1/2 cup chopped green onion top
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

1. Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
2. While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

linguine, kosher salt, unsalted butter, olive oil, chicken breasts, salt, yellow onion, habanero pepper, garlic, heavy cream, tomato, water, green onion, parmesan cheese, parsley

Taken from www.food.com/recipe/emerils-bayou-chicken-pasta-471837 (may not work)