Creole Chicken-Andouille Skillet
Buttery Linguine
Ingredients
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- ½ Tbsp Cajun seasoning
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 (3-oz) link chicken andouille sausage, chopped
- ½ bell pepper (any color), diced
- ½ cup chopped onion
- ⅓ cup white wine
- 1 Tbsp butter
Instructions
- Sprinkle chicken with seasoning and pepper. Cook chicken 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
- 4 oz linguine
- 1 Tbsp butter
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook linguine according to package directions. Toss with butter and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
344
|
172
|
516
|
| 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 |
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