COMMENTS:
No one can imagine the variety of ingredients that found their way into pasta sauce. Marrying meat, vegetables and seafood into one dish is common in pasta today. In this recipe, a basic Alfredo is enhanced with chicken and smoky andouille sausage to create a New Orleans favorite.
INGREDIENTS:
- 2 cups diced grilled chicken
- ½ cup diced andouille sausage
- ¼ cup melted butter
- 2 tbsp olive oil
- 1 cup diced onions
- ½ cup diced red bell pepper
- ¼ cup minced garlic
- ½ cup sliced mushrooms
- 2 tbsp flour
- 2 cups chicken stock
- 2 cups heavy whipping cream
- ¼ cup sliced green onions
- 2 tbsps chopped basil
- 2 tbsps chopped thyme
- ½ cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- salt and pepper to taste
METHOD:
In 12-inch skillet, heat butter and olive oil over medium-high heat. Add onions, bell peppers and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add mushrooms and andouille and sauté 3 additional minutes, stirring occasionally. Sprinkle in flour, blending well into the vegetable mixture. Add 1-cup chicken stock and heavy whipping cream, bringing to a rolling boil. Reduce heat to simmer, stirring to blend well. When cream is reduced slightly, fold in cheeses making sure to melt completely. Additional chicken stock may be needed to maintain a sauce-like consistency. Using a wire whisk, stir constantly until a smooth sauce is achieved. Add grilled chicken, green onions, basil and thyme and season to taste using salt and pepper. When sauce is thickened to a perfect pasta topper consistency remove from heat and incorporate with 6 cups of your favorite cooked pasta. |
