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1
Put 3 tbs olive oil in saute pan on medium high heat, if it smokes turn it down. Season cubed chicken breast with salt and pepper. Add chicken to hot saute pan, separate individual pieces to cook evenly and cook until light brown on two sides. To turn chicken I use a spatula and a fork. Check for doneness by cutting the largest piece in half and if it's white with no pink then it's done, or use a meat thermometer and it's done when 160 degrees in the center. If there is excess olive oil put chicken on a paper towel lined plate and drain excess oil from pan. Drain oil to an old coffee can or throw away container. Do not pour into the sink and make sure it's not super hot if using something plastic or glass jar.
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2
Combine red and white sauce in saute pan with cooked chicken, crawfish heads, mushrooms, black olives, salt, pepper, onion powder, garlic powder, cayenne, parsley flakes and 3/4 cup water. Simmer for 5 minutes while stirring often then taste sauce. Add seasoning according to your taste then continue simmering, stirring, tasting and seasoning until just right. Try to simmer for 30-45 min, any more time and the chicken will dry out. If the sauce gets too thick just add a little water. When the sauce is done remove crawfish heads then add crawfish tails because they are already cooked and only need to be warmed up.
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3
Follow the directions on the pasta package to cook your pasta. Just season the water with 1tbs of salt and a little olive oil. When the noodles are almost done remember to taste them and make sure they're done to your liking before draining. Drain noodles and return to large pot. Pour sauce into pot with noodles and stir to coat evenly.
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4
Then, FINALLY! ENJOY!
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5
Tips:
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6
Frozen crawfish tails are available in most grocery stores in the South US and are kept in the frozen seafood section.
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7
Remember to remove crawfish legs off of the fresh boiled crawfish! They're not edible and fall off in the sauce while cooking.
