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Barbecue chicken & andouille pasta

Yield: 2 Servings

Ingredients:

• 1 tb Corn oil
• 2 oz Chicken breast -- cut into
• 3/4" pieces

Instructions:

Salt Black pepper Cayenne pepper Cumin 2 oz Andouille sausage 1 oz Bell pepper -- cut in Strips 1 oz Red onions -- cut in strips 1 ts Garlic 4 oz Marinara sauce 2 oz Hickory smoked barbecue Sauce 1/2 c Provolone cheese 1/2 c Smoked Gouda cheese 10 oz Rigatoni pasta Garnish: Green onions -- chopped Cilantro leaves Season chicken with salt black pepper cayenne and cumin. Saute chicken and andouille in corn oil until chicken loses raw color. Add bell pepper onion and garlic Cook until vegetables have a stir-fried appearance. Do not burn garlic it will be bitter. Add marinara and barbecue sauce. Bring to a boil. Place cooked rigatoni pasta in a bowl. Pour sauteed mixture on top of pasta. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves. Serves 2-3. Festival: Chefsoiree; Mid-March 1995 Recipe: Semolina's Restaurant Recipe By : New Orleans Recipes

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