Andouille and Chicken Creole Pasta

Total Time
Prep 15 mins
Cook 30 mins


Ingredients Nutrition


  1. Heat a large skilled over medium-high heat.
  2. Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
  3. Add the mushrooms, green onion, green pepper and red pepper.
  4. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
  5. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
  6. (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.
  7. Stir into skilled.
  8. Cook, stirring gently, until the sausage returns to a boil.
  9. Boil for one minutes, then remove from heat and set aside.
  10. Serve hot over cooked pasta.


Most Helpful

A spicy, hearty pasta. Between the creole seasoning, chicken broth, and sausage, mine was a little too salty, though. Next time, I'll use low-sodium broth.

selizhicks March 14, 2007

Very good! I made this with just sausage and it was great. Easy to make, tasty and spicy. Thanks!

Digigirl April 09, 2005

Delicious recipe! Andouille sausage is not available in my area, so I used a local smoked sausage. I also reduced the amount of creole seasoning to 3T. I’m glad I did, as the heat from the sausage combined with the seasoning made this a very spicy dish. Served with a salad and french bread, this made a delightful meal. Thanks for sharing the recipe!

Dreamgoddess October 04, 2004

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