Ingredients:
1/2 lb andouille sausages, diced
2 boneless skinless chicken breast halves, cut into strips
3 tablespoons creole seasoning
2 tablespoons margarine or 2 tablespoons butter
1 green bell peppers, seeded and sliced into strips
1 red bell peppers, seeded and sliced into strips
8 ounces fresh mushrooms, sliced (optional)
4 green onions, chopped
1 (14 1/2 ounce) cans fat-free chicken broth
1 cup milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) packages linguine
Directions:
Heat a large skilled over medium-high heat.
Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
Add the mushrooms, green onion, green pepper and red pepper.
Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
(Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
Stir into skilled.
Cook, stirring gently, until the sausage returns to a boil.
Boil for one minutes, then remove from heat and set aside.
Serve hot over cooked pasta.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.