CHICKEN & ANDOUILLE PASTA 6 Servings 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 oz. 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 ten 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. Shirley **************It's Tax Time! Get tips, forms and advice on AOL Money & Finance. (http://money.aol.com/tax?NCID=aolcmp00300000002850) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
