ANDOUILLE AND CHICKEN CREOLE PASTA

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Andouille and Chicken Creole Pasta image

Make and share this Andouille and Chicken Creole Pasta recipe from Food.com.

Provided by pinkie

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb andouille sausage, diced
2 boneless skinless chicken breast halves, cut into strips
3 tablespoons creole seasoning
2 tablespoons margarine or 2 tablespoons butter
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced (optional)
4 green onions, chopped
1 (14 1/2 ounce) can fat-free 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

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.

Nutrition Facts : Calories 830.5, Fat 26.2, SaturatedFat 8.3, Cholesterol 75.1, Sodium 1251.3, Carbohydrate 103.2, Fiber 5.4, Sugar 5.3, Protein 43

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