Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Corn oil |
| 2 ounces | Chicken breast; cut into 3/4\" cubes |
| \N \N | Salt |
| \N \N | Black pepper |
| \N \N | Cayenne pepper |
| \N \N | 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 |
| \N \N | Green onions; chopped |
| \N \N | 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