Andouille and Chicken Creole Pasta
Barbara
ingredients
- 1/2 lb. andouille sausages, diced
- 2 tbs. creole seasoning
- 1 green pepper sliced into strips
- 8 oz. mushrooms, sliced
- 2 boneless chicken breast
- 1 red pepper, sliced
- 4 green onions, chopped
- 1 cup milk
- 2 tsp. lemon pepper
- 2 tsp. garlic powder
- 1/4 cup cornstarch
- 1/2 cup cold water
- 1 (14-1/2) can chicken broth
- 1 pkg. linguine
directions
- 1
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 and red pepper. Saute` over medium heat until the mushrooms begin to shrink, about 10 minutes. Stir in the
- 2
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. Stir into skillet.
- 3
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.
notes
Calories 349 Fat 16 Carbohydrates 23 Fiber 1.78
Source: Barbara
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