Pasta With Chicken Andouille And Mushrooms
http://www.massrecipes.com
2 tablespoons olive oil (divided)
1/2 yellow onion, cut into small dice
1 clove garlic, minced
2 green onions thinly sliced
1/2 pound smoked chicken andouille sausage, casings removed, thinly sliced
6 ounces crimini mushrooms, stemmed and sliced
Kosher salt as needed
1 pound dry rotini or fusilli pasta
2 cups chicken stock or broth
2 cups evaporated milk
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
2 cups cubed cooked chicken breasts (approximately 2 half-breasts)
1/2 cup freshly shredded parmesan cheese
2 tablespoons butter
3 tablespoons chopped fresh parsley
Start bringing 4 to 6 quarts of water to a boil in a large pot. Heat 1 tablespoon of the oil in a large, deep pan. Add the yellow onion, garlic and green onions and cook until the yellow onion turns translucent, approximately 3 minutes. Add the sausage and cook until browned, breaking up the meat into bite-size pieces as it cooks. Add the mushrooms and cook for another 3 minutes. Meanwhile, when pasta water boils, add 1 tablespoon salt and the remaining 1 tablespoon olive oil to the water. Add pasta and cook until three-quarters done, approximately 5 to 5 minutes. Drain, rinse with cold water, and drain again.
Add the chicken stock, evaporated milk and cornstarch, slurry to the
sauce. Bring to a boil, add the pasta and simmer for 5 minutes. Add the chicken, parmesan, butter and parsley, then taste and season with salt. Stir until the butter melts and the chicken has heated through, about 3 to 5 minutes.
Serves 6.
http://www.massrecipes.com
2 tablespoons olive oil (divided)
1/2 yellow onion, cut into small dice
1 clove garlic, minced
2 green onions thinly sliced
1/2 pound smoked chicken andouille sausage, casings removed, thinly sliced
6 ounces crimini mushrooms, stemmed and sliced
Kosher salt as needed
1 pound dry rotini or fusilli pasta
2 cups chicken stock or broth
2 cups evaporated milk
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
2 cups cubed cooked chicken breasts (approximately 2 half-breasts)
1/2 cup freshly shredded parmesan cheese
2 tablespoons butter
3 tablespoons chopped fresh parsley
Start bringing 4 to 6 quarts of water to a boil in a large pot. Heat 1 tablespoon of the oil in a large, deep pan. Add the yellow onion, garlic and green onions and cook until the yellow onion turns translucent, approximately 3 minutes. Add the sausage and cook until browned, breaking up the meat into bite-size pieces as it cooks. Add the mushrooms and cook for another 3 minutes. Meanwhile, when pasta water boils, add 1 tablespoon salt and the remaining 1 tablespoon olive oil to the water. Add pasta and cook until three-quarters done, approximately 5 to 5 minutes. Drain, rinse with cold water, and drain again.
Add the chicken stock, evaporated milk and cornstarch, slurry to the
sauce. Bring to a boil, add the pasta and simmer for 5 minutes. Add the chicken, parmesan, butter and parsley, then taste and season with salt. Stir until the butter melts and the chicken has heated through, about 3 to 5 minutes.
Serves 6.
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