While the pasta cooks, prepare the sauce. Set a 12" 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 T of 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 carmelized about 4 to 5 minutes. Add the garlic to the pan and saute until fragarant about 30 seconds. Add the cream, remaining 1 T of Essence, remaining 1 T 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 add green onions, parmesan and parsley and toss to blend. Serve immediately.
|