Ingredients Edit

  • 1 tablespoon corn oil
  • 2 ounces andouille sausage
  • 2 ounces chicken breast meat
  • 1 tablespoon diced tasso
  • ¼ small red onion, in strips
  • ½ small bell pepper, in strips
  • 2 teaspoons minced garlic
  • ¼ cup butter
  • ¾ cup Creole Sauce
  • 10 ounces spiral pasta, cooked in advance
  • ½ cup shredded provolone cheese
  • ½ cup shredded smoked gouda
  • green onion slivers and crushed red pepper for garnish

Directions Edit

  1. Saute andouille, chicken and tasso in corn oil until the chicken has lost its raw color.
  2. Add onion, bell pepper, garlic and butter.
  3. Cook until the butter is melted and garlic is done.
  4. Add creole sauce and bring to a boil.
  5. Make sure that the butter is fully incorporated into the sauce.
  6. Reheat the pasta by dipping it into boiling water for 15 seconds.
  7. Place the heated pasta into a large bowl and cover with the sauce.
  8. Top the dish with the cheeses.
  9. Garnish with the green onions and red pepper.

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