Barbecue Chicken & Andouille Pasta Recipe


Ingredients

1 tbsp corn oil
2 oz chicken breast -- cut into
1 3/4 pieces
1 salt
1 black pepper
1 cayenne pepper
1 cumin
2 oz andouille sausage
1 oz bell pepper -- cut in
1 strips
1 oz red onions -- cut in strips
1 tsp garlic
4 oz marinara sauce
2 oz hickory smoked barbecue
1 sauce
1/2 cup provolone cheese
1/2 cup smoked gouda cheese
10 oz rigatoni pasta
1 garnish:
1 green onions -- chopped
1 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


Servings: 2 servings

 

 

Barbecue Chicken & Andouille Pasta Recipe brought to you by Recipe Ideas


Categories: Barbeque; Bbq; Beef; Chicken; Italian


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We hope you enjoy this Barbecue Chicken & Andouille Pasta recipe.

 


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