Creamy Chicken and Andouille Fettuccine
It all started with chicken and andouille sausage. That dynamic duo that saves many a day in this hectic household. Then there were the unused portions of a couple of sweet peppers, an already-opened carton of heavy cream and an obnoxious amount of late-blooming jalapeños. With a limited amount of time on my hands and just enough determination to pull together a reasonable meal, Creamy Chicken and Andouille Fettuccine was created. It’s a satisfyingly simple and slightly spicy pasta dish that appeals to all the Hogan palates. It’s also a prime example of how the whole is greater than the sum of its parts, especially where neglected vegetables and expiration-approaching dairy are concerned. If you think your crew would prefer the pasta with less spicy “parts,” choose a regular smoked pork sausage in place of the andouille and eliminate the jalapeño.
Creamy Chicken and Andouille Fettuccine Recipe
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1 pound fettuccine
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons Creole seasoning
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 pound andouille sausage, thinly sliced
1 whole green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
1/2 yellow bell pepper, seeded and sliced
1 large jalapeño pepper, seeded and sliced
1 large onion, sliced
2 garlic cloves, minced
2 cups chicken stock or broth
1 1/2 cups heavy cream
Salt and pepper
Cook pasta al dente according to package directions; drain and set aside. Toss chicken with Creole seasoning; set aside. In a large sauté pan over high heat, melt one tablespoon butter with one tablespoon olive oil. Working in batches, brown the chicken with the andouille sausage. Using a slotted spoon, transfer the cooked chicken and sausage to a large plate (do not drain on paper towels because you will want to add the accumulated juices back into the pan when the cream sauce is done). Add reserved olive oil and butter to pan. Once butter is melted, add peppers, onions and garlic. Cook, stirring occasionally, until lightly caramelized. Transfer vegetables to plate. Deglaze pan with chicken stock. Reduce heat to medium and add cream. Cook, stirring occasionally, until cream sauce is thick enough to coat the back of a spoon, 5-7 minutes. Add cooked chicken, andouille, vegetables and pasta to cream sauce. Cook, stirring occasionally, until heated through, about 5 minutes more. Season to taste with salt and pepper. Makes 4-6 servings.
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