Barbecue chicken and andouille pasta

Yield: 3 Servings

Measure Ingredient
1 tablespoon Corn oil
2 ounces Chicken breast; cut into 3/4" cubes
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
Green onions; chopped
Cilantro leaves

GARNISH

1. Season chicken with salt, black pepper, cayenne and cumin.

2. Satué chicken and andouille in corn oil until chicken loses raw color.

3. Add bell pepper, onion and garlic. Cook until vegetables are limp.

4. Add marinara and barbecue sauce. Bring to a boil.

5. Place cooked rigatoni pasta in a bowl. Pour Satuéed mixture on top of pasta.

6. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves.

Recipe by: Semolina's Restaurant Posted to recipelu-digest Volume 01 Number 415 by RecipeLu <recipelu@...> on Dec 29, 1997

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