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Barbecue Chicken & Andouille Pasta

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      Title: BARBECUE CHICKEN & ANDOUILLE PASTA
 Categories: Main dishes, Chicken, Pork & ham
      Yield: 2 Servings
 
      1 tb Corn oil
      2 oz Chicken breast -- cut into
           3/4" pieces
           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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