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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
5 boneless chicken breasts
1 cup diced andouille or smoked turkey sausage
3/4 cup flour
1/2 cup olive oil
1/4 cup diced onions, celery, red bell pepper and yellow bell pepper
1/2 cup diced tomatoes and sliced mushrooms
1/4 cup diced garlic
Pinch of dry thyme and dry basil
1 oz dry white wine
4 cups heavy whipping cream
Salt and cayenne pepper to taste
1/4 cup chopped parsley
3 cups cooked rotini pasta
Cut chicken breasts into one inch cubes and season with salt and pepper. Dust lightly with flour and set aside. In a ten inch heavy bottom saute pan, heat olive oil over medium high heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic. Saute approximately three to five minutes or until vegetables are wilted. Add thyme and basil and deglaze with white wine. Add heavy whipping cream and bring to a low boil. Stirring occasionally, allow cream to reduce and thicken until approximately one half in volume. Season to taste using salt and pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately. Serves 6
Note: I use smoked turkey sausage but you could also use smoked pork sausage if andouille is not available.
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CHICKEN AND ANDOUILLE PASTA
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
5 boneless chicken breasts
1 cup diced andouille or smoked turkey sausage
3/4 cup flour
1/2 cup olive oil
1/4 cup diced onions, celery, red bell pepper and yellow bell pepper
1/2 cup diced tomatoes and sliced mushrooms
1/4 cup diced garlic
Pinch of dry thyme and dry basil
1 oz dry white wine
4 cups heavy whipping cream
Salt and cayenne pepper to taste
1/4 cup chopped parsley
3 cups cooked rotini pasta
Cut chicken breasts into one inch cubes and season with salt and pepper. Dust lightly with flour and set aside. In a ten inch heavy bottom saute pan, heat olive oil over medium high heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic. Saute approximately three to five minutes or until vegetables are wilted. Add thyme and basil and deglaze with white wine. Add heavy whipping cream and bring to a low boil. Stirring occasionally, allow cream to reduce and thicken until approximately one half in volume. Season to taste using salt and pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately. Serves 6
Note: I use smoked turkey sausage but you could also use smoked pork sausage if andouille is not available.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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