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
The History of Recipes
We are able to trace the history of written recipes far back into ancient history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early cookbooks were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into starters, main meal and dessert, something that is very familiar to us today. He also recounts how the Roman cooks made use of a good variety of spices, including many that are still in use today for example bay, mint and parsley. As we move on, there were some books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that appears on menues today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices like rosemary and coriander. These new foods and tastes was responsible for an eruption in publications on food, some of which are now in private libraries. By the advent of the 20th century, cookery books are greatly in demand mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Barbecue Chicken & Andouille Pasta recipe.
