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Chicken and Andouille Pasta




Source of Recipe


Internet


List of Ingredients




5 boneless chicken breasts
1 cup diced andouille
3/4 cup flour
1/2 cup olive oil
1/4 cup diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/2 cup diced tomatoes
1/2 cup sliced mushrooms
1/4 cup diced garlic
pinch of dry thyme
pinch of dry basil
1 ounce dry white wine
4 cups heavy whipping cream
salt and cayenne pepper to taste
1/4 cup chopped parsley
3 cups cooked rotini pasta

Cut chicken breasts into one inch cubes and season with salt and pepper. Dust lightly with flour and set aside. In a 10 inch heavy bottom saute pan, heat olive oil over medium high heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic. Saute approximately three to five minutes or until vegetables are wilted. Add thyme and basil and deglaze with white wine. Add heavy whipping cream and bring to a low boil. Stirring occasionally, allow cream to reduce and thicken until approximately one half in volume. Season to taste using salt and pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately.


Recipe