barbecue chicken & andouille pasta

Categories
Main dishes
Chicken
Pork & ham
Yield
2 Servings
MeasureIngredient
1 tablespoon Corn oil
2 ounces Chicken breast -- cut into
  3/4" pieces
  Salt
  Black pepper
  Cayenne pepper
  Cumin
2 ounces Andouille sausage
1 ounce Bell pepper -- cut in
  Strips
1 ounce Red onions -- cut in strips
1 teaspoon Garlic
4 ounces Marinara sauce
2 ounces Hickory smoked barbecue
  Sauce
½ cup Provolone cheese
½ cup Smoked Gouda cheese
10 ounces Rigatoni pasta
  Garnish:
  Green onions -- chopped
  Cilantro leaves

Season chicken with salt, black pepper, cayenne and cumin. Saute chicken and andouille in corn oil until chicken loses raw color. Add bell pepper, onion and garlic Cook until vegetables have a stir-fried appearance. Do not burn garlic, it will be bitter. Add marinara and barbecue sauce. Bring to a boil. Place cooked rigatoni pasta in a bowl. Pour sauteed mixture on top of pasta. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves. Serves 2-3. Festival: Chefsoiree; Mid-March, 1995 Recipe: Semolina's Restaurant

Recipe By : New Orleans Recipes

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