Chicken and Andouille Penne
August 21st 2014
Chicken and Andouille Penne
Ingredients:
2 chicken breasts
1 link of Andouille sausage, cut into half moon pieces
1 pound of penne pasta
1/2 cup flour
1/4 cup olive oil
3 cups chicken stock
5 TBSP butter
1/4 cup white wine
2 garlic cloves, minced
Seasonings: Lawry's season salt, garlic powder, chipotle powder, paprika, pepper
Parsley and basil for garnish
Directions:
1. Prepare water for pasta. Cook pasta according to package directions. Reserve one cup of pasta water in case your sauce needs thinning.
2. Heat 1 TBSP olive oil in a large pan. Season chicken with a mixture of the seasonings listed above. Cook chicken through. Remove.
3. To the same pan, add the Andouille sausage. Cook just until brown. Reserve
4. Deglaze the pan with the wine. Let simmer for 1-2 minutes.
4. To the same pan, add the Butter and let melt. Make sure pan heat is medium. Add the garlic and a little more of the seasonings. Stir in the flour slowly making a roux. Cook the roux until dark and thick.
5. Stir in the chicken stock slowly and making sure to keep stirring constantly to avoid a lumpy sauce.
6. Add the meat and the pasta to the sauce pan and toss gently. Add in any remaining olive oil or pasta water if your sauce is too tight.
7. Garnish with parsley and basil.
Today's wine selection is Dark Horse Cabernet Sauvignon, 2011 from California.
~Julianne
Chicken and Andouille Penne
Ingredients:
2 chicken breasts
1 link of Andouille sausage, cut into half moon pieces
1 pound of penne pasta
1/2 cup flour
1/4 cup olive oil
3 cups chicken stock
5 TBSP butter
1/4 cup white wine
2 garlic cloves, minced
Seasonings: Lawry's season salt, garlic powder, chipotle powder, paprika, pepper
Parsley and basil for garnish
Directions:
1. Prepare water for pasta. Cook pasta according to package directions. Reserve one cup of pasta water in case your sauce needs thinning.
2. Heat 1 TBSP olive oil in a large pan. Season chicken with a mixture of the seasonings listed above. Cook chicken through. Remove.
3. To the same pan, add the Andouille sausage. Cook just until brown. Reserve
4. Deglaze the pan with the wine. Let simmer for 1-2 minutes.
4. To the same pan, add the Butter and let melt. Make sure pan heat is medium. Add the garlic and a little more of the seasonings. Stir in the flour slowly making a roux. Cook the roux until dark and thick.
5. Stir in the chicken stock slowly and making sure to keep stirring constantly to avoid a lumpy sauce.
6. Add the meat and the pasta to the sauce pan and toss gently. Add in any remaining olive oil or pasta water if your sauce is too tight.
7. Garnish with parsley and basil.
Today's wine selection is Dark Horse Cabernet Sauvignon, 2011 from California.
~Julianne
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