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Cajun and Creole   -   Chicken And Andouille Pasta   adapted from unknown

  • 5 Chicken Breasts
  • 1 Cup Andouille -- diced
  • 3/4 Cup Flour
  • 1/2 Cup Olive Oil
  • 1/4 Cup Onion -- diced
  • 1/4 Cup Celery -- diced
  • 1/4 Cup Red Bell Pepper -- diced
  • 1/4 Cup Yellow Bell Pepper -- diced
  • 1/2 Cup Tomatoes -- diced
  • 1/2 Cup Mushrooms -- sliced
  • 1/4 Cup Garlic -- diced
  • 1 Pinch Thyme
  • 1 Pinch Basil
  • 1 Ounce White Wine
  • 4 Cups Heavy Cream
  • Dash Salt
  • Dash Cayenne
  • 1/4 Cup Parsley -- chopped
  • 3 Cups Rotini -- cooked
Directions 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.
Serves 5
Time to Make 0:00

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