Creole Chicken-Andouille Skillet
Buttery Linguine
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp Cajun seasoning
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp olive oil, divided
- 1 (12-oz) pkg Cajun andouille sausage, chopped
- 1 green bell pepper, chopped
- 1 (8-oz) pkg chopped onions (about 1 cup)
- ¾ cup white wine
- 3 Tbsp butter
Instructions
- Sprinkle chicken with seasoning, salt, and pepper. Cook chicken, in batches, in 2 Tbsp 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 with 1 Tbsp hot oil; 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. Serve over pasta.
Side Dish Ingredients
- 2 (9-oz) pkg refrigerated linguine
- 2 Tbsp butter
- ¼ cup chopped fresh parsley
- ½ tsp salt
Side Dish Instructions
- Cook linguine according to package directions. Toss with butter, parsley, and salt.
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