ANDOUILLE and CHICKEN CREOLE PASTA

ANDOUILLE and CHICKEN CREOLE PASTA
“ Add some cayenne pepper if you like it spicier”


½ lb andouille sausage, diced
2 skinless, boneless chicken breast halves cut into strips
3 Tbsp. Creole seasoning
2 Tbsp. margarine
1 green bell pepper, seeded and sliced into strips
8-oz. fresh mushrooms, sliced
4 green onions, chopped
1 (14.5-oz.) can fat-free chicken broth 1 cup 2% milk
1 tsp. lemon pepper
2 tsp. garlic powder
¼ cup cornstarch
½ cup cold water
1 (16-oz.) package linguine pasta


Heat a large skillet over medium-high heat. Cook sausage and chicken with Creole seasoning until the meat is about halfway done. Add the mushroom, green onion, green pepper and red pepper. Sauté over medium heat until the mushrooms begin to shrink, about 10 minutes.

Stir in the chicken broth and milk, season with lemon pepper and garlic powder. And reduce the heat to medium-low. (Now is the time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved. Stir into the skillet. Cook, stirring gently, until the sauce returns to boil. Boil for 1 minute, then remove from heat and set aside. Serve hot over cooked paste.

Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

Yield: 8 servings.