Barbecue Chicken and Andouille Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I found this online years ago from Semolina's Restaurant. Ingredients:
1 tablespoon corn oil |
2 ounces chicken breasts, cut into 3/4-inch cubes |
salt |
black pepper |
cayenne pepper |
cumin |
2 ounces andouille sausages |
1 ounce bell pepper, cut in strips |
1 ounce red onion, cut in strips |
1 teaspoon garlic |
4 ounces marinara sauce |
2 ounces hickory flavored barbecue sauce |
1/2 cup provolone cheese |
1/2 cup smoked gouda cheese |
10 ounces rigatoni pasta, cooked |
green onion, chopped |
cilantro leaf |
Directions:
1. Season chicken with salt, black pepper, cayenne and cumin.
2. Saute 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 sauteed mixture on top of pasta.
6. Top with Provolone and Gouda cheeses.
7. Garnish with green onions and cilantro leaves.
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