creole chicken and andouille pasta
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A wonderful Creole-style pasta dish with spicy kick from Cajun seasoning, green chilies, and andouille sausage.
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yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For creole chicken and andouille pasta
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1 lbdry penne
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1 lbboneless skinless chicken breast
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1 lbandouille sausage
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1yellow onion
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1green bell pepper
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1 pkgsliced mushrooms
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1 Tbspminced garlic
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1/2 cchicken stock
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1 candiced tomatoes and green chilis
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1 Tbspdried thyme leaves
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2 Tbspdried basil leaves
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1/2 cheavy cream
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1/2 cgrated parmesan cheese
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2 Tbspcajun seasoning (recommended tony's chachere's)
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2-3 Tbspvegetable oil
How To Make creole chicken and andouille pasta
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1Cook pasta to near al dente in a large pot. Make sure that it is NOT done. It will finish cooking in the sauce. Drain and set aside.
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2Shave the Andouille in a food processor or chop into snall pieces. Heat skillet to medium-high and add 2 tbsp. oil. Cook andouille until it begins to brown and remove from skillet with a slotted spoon, leaving the oil and fat in the skillet.
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3Cut chicken breasts into bite-sized chunks and season with Cajun seasoning. Cook chicken in skillet until done. Remove with slotted spoon.
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4Slice onions and bell peppers into 1 inch strips and chop mushrooms. Sauté onions and bell peppers until the peppers are just slightly wilting. Add mushrooms and garlic cook for 2 more minutes.
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5Add chicken stock and scrape the pan. Let simmer for 2-3 minutes.
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6Add diced tomatoes and green chilies, thyme, and basil. Allow to cook down and combine for about 2 minutes.
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7Add heavy cream and allow to cook down for 2 more minutes.
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8Add meats and mixture in skillet to pasta in large pot and cook over medium heat until pasta is done and liquid is mostly absorbed. Do not overcook pasta.
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9Stir in Parmesan cheese and serve immediately.
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Categories & Tags for Creole Chicken and Andouille Pasta:
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