Andouille and Chicken Creole Pasta

Name: Andouille and Chicken Creole Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 226.79 g andouille sausage, diced; 2 boneless skinless chicken breast halves, cut into strips; 44.37 ml creole seasoning; 29.58 ml margarine or 29.58 ml butter; 1 green bell pepper, seeded and sliced into strips; 1 red bell pepper, seeded and sliced into strips; 226.79 g fresh mushrooms, sliced (optional); 4 green onions, chopped; 411.06 g can fat-free chicken broth; 236.59 ml milk; 9.85 ml lemon pepper; 9.85 ml garlic powder; 59.14 ml cornstarch; 118.29 ml cold water; 453.59 g package linguine

Submitted by pinkie

"Delicious."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

226.79 g andouille sausage, diced
2 boneless skinless chicken breast halves, cut into strips
44.37 ml creole seasoning
29.58 ml margarine or 29.58 ml butter
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
226.79 g fresh mushrooms, sliced (optional)
4 green onions, chopped
411.06 g can fat-free chicken broth
236.59 ml milk
9.85 ml lemon pepper
9.85 ml garlic powder
59.14 ml cornstarch
118.29 ml cold water
453.59 g package linguine

directions

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.

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Reviews

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

Digigirl
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