Chicken Andouille With Creamy Tomato Sauce Pasta |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a combo of several different recipes I found, and tweaked to my tastes. My family loved it (no leftovers) and I better write it down before I forget what I did. Ingredients:
1 lb. chicken andouille sausage links |
1 boneless skinless chicken breast |
1/2 sweet onion, chopped (or less) |
mccormick roasted garlic and red bell pepper seasoning blend (or omit, not necessary) |
1 28 oz. can crushed tomatoes |
1 14 oz. can chicken broth |
1 tbls. dijon mustard |
1 8 oz. block of cream cheese ( i used philly light) |
1 tbls. dried basil (if you use fresh, about 1/4 cup chopped, or more) |
1 tsp. marjoram |
pasta, any type you like, i used short wide egg noodles approx. 10 oz. dry (i didn't measure, just dumped in what i thought i needed) |
Directions:
1. Chop onion, set aside
2. Cut each andouille link in half lengthwise and slice in 1/4 inch pieces, set aside
3. Cube chicken breast, set aside
4. Meanwhile bring water to boil for pasta, add when ready
5. Saute onion in a little olive oil till just about clear, remove
6. Add chicken and andouille and cook till just done
7. Return onions to pan
8. Add crushed tomatoes and chicken broth and bring to simmer
9. Add mustard and seasonings
10. Turn off heat (or remove if using electric heat)
11. Add cream cheese and slowly incorporate ( I use the back of my spoon and press on it gradually pulling away till dissolved)
12. Return to heat and add pasta, stir till heated through
13. Serve immediately
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