Shelly's Recipe

ANDOUILLE AND CHICKEN PASTA

Category: Pasta - Meat

1/2 lb andouille sausage, diced
2 boneless, skinless chicken breasts, cut into strips
3 tbsp Creole seasoning
2 tbsp butter
1 each green and red bell pepper, seeded and cut into strips
8 oz sliced mushrooms
4 green onions, chopped
1 (14.5 oz) can chicken broth
1 cup milk
2 tsp lemon pepper and garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 oz) pkg linquini, cooked al dente, drained

While pasta is cooking, toss chicken with Creole seasoning and brown along with sausage until they are about half-way done. Add vegetables and saute until mushrooms betin to shrink, about 10 minutes.

Stir in broth, milk and seasonings and reduce het to medium-low.

Mix together cornstarch and water until dissolved. Boil for 1 minute, then remove from heat and set aside. Toss the pasta with the sauce and serve. Serves 6