Andouille and Chicken Creole Pasta

SUBMITTED BY: Michelle PHOTO BY: { Heidi }

"SPICY..SPICY..SPICY!!! Hope y'all like it hot, cuz that's how you're gettin'it!! Add some cayenne pepper if you like it even spicier!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
2 tablespoons margarine
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta

READ REVIEWS (49)

DIRECTIONS

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 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 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.

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REVIEWS

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Reviewed on Jun. 5, 2003 by JDVMD

Would not make this again. No one cared for this and ended up throwing it away. Too much preparation and time involved to yield such an unappealing dish.

9 users found this review helpful

Reviewed on Jan. 7, 2004 by Dance87

GREAT!!!! Very Spicy like it says, I wouldn't reccomend adding the cayenne because that would make it overly spicy, but a really great dish. Everyone loved it! Would make it again.

8 users found this review helpful

Reviewed on Oct. 7, 2003 by DREGINEK

Very good recipe! I didn't have creole seasoning so I made up a batch of "Creole Seasoning Blend" - a recipe from this site and only used 1 TBLS of it. Although I thought it was pretty mild - had it been any spicier, my family wouldn't have been able to eat as much as they did. Also, I reduced the garlic powder/lemon pepper seasoning by half (again, to keep it kid friendly) and used regular chicken broth. If you like "spicy" foods, I'd use 2 TBLS of seasoning and if you like it "hot" I'd use all three. Since it was now only mildly spiced, my family gave this dish 2 thumbs up! Thanks Michelle.

5 users found this review helpful

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