Barbecue chicken & andouille pasta

Yield: 2 Servings

Measure Ingredient
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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