Recipe - Barbecue Chicken And Andouille Pasta

1 tablespoon Corn oil
2 ounce Chicken breast; cut into
3/4" cubes
Salt
Black pepper
Cayenne pepper
Cumin
2 ounce Andouille sausage
1 ounce Bell pepper; cut in strips
1 ounce Red onions; cut in strips
1 teaspoon Garlic
4 ounce Marinara sauce
2 ounce Hickory smoked barbecue
sauce
One half cup Provolone cheese
One half cup Smoked gouda cheese
10 ounce Rigatoni pasta

GARNISH
Green onions; chopped
Cilantro leaves

1. Season chicken with salt, black pepper, cayenne and cumin.

2. Satué chicken and andouille in corn oil until chicken loses raw color.

3. Add bell pepper, onion and garlic. Cook until vegetables are limp.

4. Add marinara and barbecue sauce. Bring to a boil.

5. Place cooked rigatoni pasta in a bowl. Pour Satuéed mixture on top of
pasta.

6. Top with Provolone and Gouda cheeses. Garnish with green onions and
cilantro leaves.

Recipe by: Semolina's Restaurant

Posted to recipeludigest Volume 01 Number 415 by RecipeLu
recipelu@geocities.com on Dec 29, 1997