Barbecue chicken & andouille pasta
2 Servings
Ingredients
| Quantity | 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 | ||
Directions
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