Ingredients for Andouille And Chicken Creole Pasta
- 1 pound andouille sausage, sliced
- 1 1/2 pounds boneless skinless chicken breast halves, cut into 1 inch pieces
- 1 tablespoon creole seasoning
- 1 tablespoon margarine
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 (8 ounce) package fresh mushrooms, sliced
- 4 green onions, chopped
- 1 (14.5 ounce) can fat-free chicken broth
- 1/2 cup milk
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 (12 ounce) package linguine
- 1 tablespoon olive oil
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How to Make Andouille And Chicken Creole Pasta
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add andouille sausage and chicken; cook until browned and about halfway done, about 5-7 minutes. Stir in Creole seasoning.
- Add sliced mushrooms, chopped green onions, green bell pepper, and red bell pepper to the skillet.
- Sautee over medium heat until the mushrooms soften and release their liquid, about 10 minutes.
- Stir in chicken broth and milk. Season with lemon pepper and garlic powder. Reduce heat to medium-low.
- In a small bowl, whisk together cornstarch and cold water until smooth.
- Pour the cornstarch slurry into the skillet, stirring constantly.
- Cook, stirring gently, until the sauce thickens and comes to a simmer. Simmer for 1 minute.
- Remove from heat and stir in the cooked pasta.
- Serve immediately. Garnish with extra green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
21g
Fat
41g
Carbs
34g
