Andouille And Chicken Creole Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 lb andouille sausage, diced
• 2 boneless skinless chicken breast halves, cut into strips
• 3 tablespoons creole seasoning
• 2 tablespoons margarine or 2 tablespoons butter
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 8 ounces fresh mushrooms, sliced (optional)
• 4 green onions, chopped
• 1 (14 1/2 ounce) can fat-free chicken broth
• 1 cup milk
• 2 teaspoons lemon pepper
• 2 teaspoons garlic powder
• 1/4 cup cornstarch
• 1/2 cup cold water
• 1 (16 ounce) package linguine

Recipe

• 1 heat a large skilled over medium-high heat.
• 2 cook sauage and chicken with the creole seasoning until the meat is about halfway done.
• 3 add the mushrooms, green onion, green pepper and red pepper.
• 4 sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
• 5 stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
• 6 (now is a good time to start boiling water for the pasta.) mix together the cornstarch and cold water until dissolved- i like to use a coffee mug.
• 7 stir into skilled.
• 8 cook, stirring gently, until the sausage returns to a boil.
• 9 boil for one minutes, then remove from heat and set aside.
• 10 serve hot over cooked pasta.