Andouille And Chicken Creole Pasta Recipe

Ingredients for Andouille And Chicken Creole Pasta

• 1 lb Andouille sausage, sliced
• Boneless Skinless Chicken Breast Halves
• 2 tbsp Creole seasoning
• Margarine
• Green Bell Pepper
• Red Bell Pepper
• Fresh Mushrooms
• Green Onions
• Fat Free Chicken Broth
• 1 cup milk
• 1 tsp lemon pepper
• 1 tsp garlic powder
• 2 tbsp cornstarch
• Water
• Linguine

How to Make Andouille And Chicken Creole Pasta

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add andouille sausage and chicken; cook until browned and about halfway done, about 5-7 minutes. Stir in Creole seasoning.
4. Add sliced mushrooms, chopped green onions, green bell pepper, and red bell pepper to the skillet.
5. Sautee over medium heat until the mushrooms soften and release their liquid, about 10 minutes.
6. Stir in chicken broth and milk. Season with lemon pepper and garlic powder. Reduce heat to medium-low.
7. In a small bowl, whisk together cornstarch and cold water until smooth.
8. Pour the cornstarch slurry into the skillet, stirring constantly.
9. Cook, stirring gently, until the sauce thickens and comes to a simmer. Simmer for 1 minute.
10. Remove from heat and stir in the cooked pasta.
11. Serve immediately. Garnish with extra green onions, if desired.