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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
2 cups diced grilled chicken
1/2 cup diced andouille sausage
1/4 cup melted butter
2 tbsp olive oil
1 cup diced onions
1/2 cup diced red bell pepper
1/4 cup minced garlic
1/2 cup sliced mushrooms
2 tbsp flour
2 cups chicken stock
2 cups heavy whipping cream
1/4 cup sliced green onions
2 tbsps chopped basil
2 tbsps chopped thyme
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
salt and pepper to taste
In 12-inch skillet, heat butter and olive oil over medium-high heat. Add onions, bell peppers and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add mushrooms and andouille and saute 3 additional minutes, stirring occasionally.
Sprinkle in flour, blending well into the vegetable mixture. Add 1-cup chicken stock and heavy whipping cream, bringing to a rolling boil. Reduce heat to simmer, stirring to blend well.
When cream is reduced slightly, fold in cheeses making sure to melt completely. Additional chicken stock may be needed to maintain a sauce-like consistency. Using a wire whisk, stir constantly until a smooth sauce is achieved.
Add grilled chicken, green onions, basil and thyme and season to taste using salt and pepper. When sauce is thickened to a perfect pasta topper consistency remove from heat and incorporate with 6 cups of your favorite cooked pasta. SERVES: 6-8
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GRILLED CHICKEN AND ANDOUILLE SAUSAGE PASTA SAUCE
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
2 cups diced grilled chicken
1/2 cup diced andouille sausage
1/4 cup melted butter
2 tbsp olive oil
1 cup diced onions
1/2 cup diced red bell pepper
1/4 cup minced garlic
1/2 cup sliced mushrooms
2 tbsp flour
2 cups chicken stock
2 cups heavy whipping cream
1/4 cup sliced green onions
2 tbsps chopped basil
2 tbsps chopped thyme
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
salt and pepper to taste
In 12-inch skillet, heat butter and olive oil over medium-high heat. Add onions, bell peppers and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add mushrooms and andouille and saute 3 additional minutes, stirring occasionally.
Sprinkle in flour, blending well into the vegetable mixture. Add 1-cup chicken stock and heavy whipping cream, bringing to a rolling boil. Reduce heat to simmer, stirring to blend well.
When cream is reduced slightly, fold in cheeses making sure to melt completely. Additional chicken stock may be needed to maintain a sauce-like consistency. Using a wire whisk, stir constantly until a smooth sauce is achieved.
Add grilled chicken, green onions, basil and thyme and season to taste using salt and pepper. When sauce is thickened to a perfect pasta topper consistency remove from heat and incorporate with 6 cups of your favorite cooked pasta. SERVES: 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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