Tuesday, March 1, 2011

Mardi Gras Pasta

In a few months, it will be carnival season!!  The name of this dish comes from the bright variation of colors and textures... purple('ish) from the sausage and purple onions; green from the green bell peppers, basil and oregano; gold from the yellow bell peppers, carrot "doubloons," and long ribbons of pasta...  yummy!  

What we end up with is a super creamy, smokey sauce with both chicken and smoked sausage, the sweetness of the peppers and onions, the saltiness of the grated cheese... yum!  And the best part is how easy this is!  It's a great way to incorporate more veggies into everyone's favorite thing - pasta!


Click here for printable recipe

Ingredients:

  • 1/2 pound smoked pork sausage or andouille sausage, cut on the bias
  • 1 - 1.5 pounds chicken breast tenderloins cut into chunks, about 1 inch each
  • 1 - 2 Tbsp extra virgin olive oil
  • Dried seasonings
    • salt, pepper, garlic powder, dried basil, dried oregano
  • 3 large carrots, peeled and cut into coins
  • 1/2 large purple onion, cut into julienne slices
  • 1/2 green bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 1/2 red bell pepper, julienned
  • 1 large garlic clove, minced
  • 2 cups chicken broth/stock
  • 1 jar alfredo sauce
  • fettuccine noodles (I usually use 1 pound)
  • freshly grated Parmesan cheese for garnish
Step-by-Step:
Here are the team players... julienne slices of various peppers, a large clove of garlic, part of a red onion, and some baby carrots.  Plus the chicken and andouille sausage.
Season the chicken LIBERALLY!  This seasoning will carry the whole sauce!  Salt, pepper, garlic powder, basil, oregano.  (whatever strikes your fancy)
Heat a large (12”) skillet and add olive oil.  
Season chicken heavily and add to HOT oil – you want the outside to sear!
 
Cut sausage pieces into chunks and add to chicken. 
Once the fat starts coming out of the sausage, and the chicken is starting to brown nicely, add veggies on top of meat – stir to sauté. The flavors need to ‘marry’ for a while.  When chicken is almost done, add chicken broth to deglaze. Stir together.


Tip -  I leave my veggies sliced or in a large dice so the “picky eaters” can pick them out. Cut them however you most enjoy them.  Plus, they look really pretty like that.  :)

Add jar of Alfredo sauce and stir together. Simmer for a while.

Boil water for fettuccine in medium/large pot.  Boil noodles according to directions on package; drain, and immediately add to sauce.
Garnish with chopped parsley or chopped, fresh basil if desired. Serve with fresh French bread.  

Tip - you will want to leave your sauce “soupier” than you really want it. It will thicken as it sits, and once you add the pasta in, the noodles will absorb a lot of the juice as well.

I hope you enjoyed this recipe!!!
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Here are a few "bonus" recipes for you:
Mongolian Beef

Cranberry Orange Muffins with Brown Sugar Pecan Crumble Topping

Creamy Italian Sausage and Tortellini

Grilled Ginger-Sesame Chicken Salad

Written Method:



Gather up your team players... julienne slices of various peppers, a large clove of garlic, part of a red onion, and some baby carrots.   Next, cut up your chicken and andouille sausage. Season the chicken LIBERALLY!  This seasoning will carry the whole sauce!  Salt, pepper, garlic powder, basil, oregano.  (whatever strikes your fancy)

Heat a large (12”) skillet and add olive oil.  Season chicken heavily and add to HOT oil – you want the outside to sear!  Add the sausage pieces to the chicken.  Once the fat starts coming out of the sausage, and the chicken is starting to brown nicely, add veggies on top of meat – stir to sauté. The flavors need to ‘marry’ for a while.  When chicken is almost done, add chicken broth to deglaze. Stir together.

Tip -  I leave my veggies sliced or in a large dice so the “picky eaters” can pick them out. Cut them however you most enjoy them.  Plus, they look really pretty like that.  :)

Add jar of Alfredo sauce and stir together. Simmer for a while.

Boil water for fettuccine in medium/large pot.  Boil noodles according to directions on package; drain, and immediately add to sauce.

Garnish with chopped parsley or chopped, fresh basil if desired. Serve with fresh French bread.

Tip - you will want to leave your sauce “soupier” than you really want it. It will thicken as it sits, and once you add the pasta in, the noodles will absorb a lot of the juice as well.

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