A Cooking Fool

Creole Andouille and Chicken Pasta

Posted By: The Fool
Date: Tuesday, December 29 2009, at 3:04 p.m.

In Response To: Jambalaya (The Fool)

If you like Creole/Cajun this is a goodie! Ingredients; 1/2 pound andouille sausage, thinly sliced 2 skinless, boneless chicken breast halves - cut into strips 3 tablespoons Creole seasoning 2 tablespoons margarine 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 8 ounces fresh mushrooms, sliced 4 green onions, chopped 1 (14.5 ounce) can chicken broth 1 cup milk 2 teaspoons lemon pepper 2 teaspoons garlic powder 1/4 cup cornstarch 1/2 cup cold water 1 (16 ounce) package linguine pasta Directions; Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the chicken is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to soften, about 10 minutes. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. Remove skillet from heat, mix together the cornstarch and cold water until dissolved and stir into the skillet (Note: if you add cornstarch into boiling liquid it may clump). Cook, stirring gently, until the sauce returns to the boil and thickens. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.

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Creole Andouille and Chicken Pasta
The Fool -- Tuesday, December 29 2009, at 3:04 p.m.

 

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Message: > If you like Creole/Cajun this is a goodie! > Ingredients; > 1/2 pound andouille sausage, thinly sliced > 2 skinless, boneless chicken breast halves - cut into > strips > 3 tablespoons Creole seasoning > 2 tablespoons margarine > 1 green bell pepper, seeded and sliced into strips > 1 red bell pepper, seeded and sliced into strips > 8 ounces fresh mushrooms, sliced > 4 green onions, chopped > 1 (14.5 ounce) can chicken broth > 1 cup milk > 2 teaspoons lemon pepper > 2 teaspoons garlic powder > 1/4 cup cornstarch > 1/2 cup cold water > 1 (16 ounce) package linguine pasta > Directions; > Heat a large skillet over medium-high heat. Cook > sausage and chicken with the Creole seasoning until > the chicken is about halfway done. Add the mushrooms, > green onion, green pepper and red pepper. Saute over > medium heat until the mushrooms begin to soften, about > 10 minutes. > Stir in the chicken broth and milk, season with lemon > pepper and garlic powder, and reduce the heat to > medium-low. Remove skillet from heat, mix together the > cornstarch and cold water until dissolved and stir > into the skillet (Note: if you add cornstarch into > boiling liquid it may clump). Cook, stirring gently, > until the sauce returns to the boil and thickens. Boil > for one minute, then remove from heat and set aside. > Serve hot over cooked pasta.
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