Bayou Chicken Pasta - Mike & Ethan

Ingredients:
1 lb. linguine
1/4 cup salt
2 T butter
1 T olive oil
1 1/2 lbs. boneless, skinless chicken breast, cut into 1 inch pieces
2 T Essence (see below)
1 1/2 tsp salt
1 cup finely chopped yellow onion
1 T finely chopped habanero pepper
1 T minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/4 cup grated parmesan

Essence:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme
Combine all ingredients thoroughly

Directions:
Set a large 1 gallon stock pot of water to a boil and add the 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, about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12 inch sauce pan over medium high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with  1 T of the Essence and 1/2 tsp 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 T of Essence, remaining 1 tsp 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.