Creole Chicken-Andouille Skillet
Buttery Linguine
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp Cajun seasoning
- ½ tsp pepper
- 2 Tbsp olive oil
- ½ (12-oz) pkg chicken andouille sausage, chopped
- 1 bell pepper (any color), diced
- 1 (8-oz) pkg chopped onions (about 1 cup)
- ¾ cup white wine
- 2 Tbsp butter
Instructions
- Sprinkle chicken with seasoning and pepper. Cook chicken, in batches, in hot oil in a large skillet 3 to 4 minutes per side or until done. Remove from skillet.
- Add sausage, bell pepper, and onion to skillet; cook over medium-high heat 5 minutes or until browned. Stir in wine; cook 2 to 3 minutes or until slightly reduced.
- Stir in butter; cook 1 minute or until melted and sauce is slightly thickened. Serve sauce spooned over chicken.
Side Dish Ingredients
- 8 oz linguine
- 2 Tbsp butter
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Cook linguine according to package directions. Toss with butter and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
343
|
172
|
515
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 6 | 28 | 34 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 644 | 34 | 678 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
