Spicy andouille sausage and chicken are the starring attractions in this creamy mushroom sauce. Add some cayenne pepper if you like it even spicier!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
410 Calories
Recipe Instructions
Step 1
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
Step 2
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Step 3
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Ingredients
¼ cup cornstarch
½ cup cold water
2 tablespoons margarine
2 teaspoons garlic powder
4 green onions, chopped
8 ounces fresh mushrooms, sliced
1 (16 ounce) package linguine pasta
½ pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
2 teaspoons lemon pepper
1 green bell pepper, seeded and sliced into strips
