A Cooking Fool

Creole Andouille and Chicken Pasta

Posted By: The Fool
Date: Tuesday, December 29 2009, at 2:04 p.m.

In Response To: Jambalaya (The Fool)

If you like Creole/Cajun this is a goodie! Ingredients; 1/2 pound andouille sausage, diced 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 meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. Mix together the cornstarch and cold water until dissolved. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. 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 2:04 p.m.

 

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Message: > If you like Creole/Cajun this is a goodie! > Ingredients; > 1/2 pound andouille sausage, diced > 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 meat is about halfway done. Add the mushrooms, > green onion, green pepper and red pepper. Sautee over > medium heat until the mushrooms begin to shrink, about > 10 minutes. > Stir in the chicken broth and milk, season with lemon > pepper and garlic powder, and reduce the heat to > medium-low. Mix together the cornstarch and cold water > until dissolved. Stir into the skillet. Cook, stirring > gently, until the sauce returns to a boil. Boil for > one minute, then remove from heat and set aside. Serve > hot over cooked pasta.
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