Best Creole Chicken And Andouille Pasta Recipes

ANDOUILLE AND CHICKEN CREOLE PASTA

Steps:

• Melt the margarine in 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. Saute 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. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. 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.
• Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

CREOLE CHICKEN AND ANDOUILLE PASTA

Steps:

• 1. Cook 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.
• 2. Shave 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.
• 3. Cut chicken breasts into bite-sized chunks and season with Cajun seasoning. Cook chicken in skillet until done. Remove with slotted spoon.
• 4. Slice 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.
• 5. Add chicken stock and scrape the pan. Let simmer for 2-3 minutes.
• 6. Add diced tomatoes and green chilies, thyme, and basil. Allow to cook down and combine for about 2 minutes.
• 7. Add heavy cream and allow to cook down for 2 more minutes.
• 8. Add 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.
• 9. Stir in Parmesan cheese and serve immediately.

ANDOUILLE AND CHICKEN CREOLE PASTA

Steps:

• Heat a large skilled over medium-high heat.
• Cook sauage 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 heat to medium-low.
• (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
• Stir into skilled.
• Cook, stirring gently, until the sausage returns to a boil.
• Boil for one minutes, then remove from heat and set aside.
• Serve hot over cooked pasta.