Chicken and Andouille Pasta
	
	5 boneless chicken breasts
	1 cup diced andouille
	3/4 cup flour
	1/2 cup olive oil
	1/4 cup diced onions
	1/4 cup diced celery
	1/4 cup diced red bell pepper
	1/4 cup diced yellow bell pepper
	1/2 cup diced tomatoes
	1/2 cup sliced mushrooms
	1/4 cup diced garlic
	pinch of dry thyme
	pinch of dry basil
	1 ounce dry white wine
	4 cups heavy whipping cream
	salt and cayenne pepper to taste
	1/4 cup chopped parsley
	3 cups cooked rotini pasta
	
	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.

	
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