Andouille and Chicken Creole Pasta


  • 1/2 pound andouille sausage, diced
  • 2 skinless, boneless chicken breast halves – cut into strips
  • 3 tablespoons Creole seasoning
  • 2 tablespoons margarine
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 8 ounces fresh mushrooms, sliced
  • 4 green onions, chopped
  • 1 (14.5 ounce) can fat-free chicken broth
  • 1 cup 2% milk
  • 2 teaspoons lemon pepper
  • 2 teaspoons garlic powder
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • 1 (16 ounce) package linguine pasta

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Category: Christmas Chicken Recipes