Barbecue Chicken & Andouille Pasta
2
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #35692
September 15, 2020
Categories: Main Dish, Pork, Pork Sausage, Poultry, Chicken, Vegetables, Cajun, Creole, Stove Top, Boneless Pieces, All Occasions more
"A simple Cajun meal that can get on the table quickly."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (373.1 g)
- Calories 920.5
- Total Fat - 39.5 g
- Saturated Fat - 13.6 g
- Cholesterol - 86.4 mg
- Sodium - 1202.3 mg
- Total Carbohydrate - 103.6 g
- Dietary Fiber - 3.3 g
- Sugars - 23 g
- Protein - 40.3 g
- Calcium - 586.5 mg
- Iron - 3.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.5 mg
Step 1
Season chicken with salt, black pepper, cayenne and cumin.
Step 2
Satué chicken and andouille in corn oil until chicken loses raw color.
Step 3
Add bell pepper, onion and garlic. Cook until vegetables are limp.
Step 4
Add marinara and barbecue sauce. Bring to a boil.
Step 5
Place cooked rigatoni pasta in a bowl. Pour mixture on top of pasta.
Step 6
Top with Provolone and Gouda cheeses.
Step 7
Garnish with green onions and cilantro leaves.
Tips & Variations
No special items needed.
Tags :
Main Dish