Bourbon Street Chicken & Andouille Sausage Penne Recipe
Penne pasta with bourbon street chicken and andouille sausage.
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Ingredients
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Pasta
Chicken & Sausage
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 cups of water to a rolling boil.
- 2
Add Salt
Once boiling, add 1 tablespoon of salt to the water.
- 3
Cook Penne
Add 12 oz of penne pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 4
Drain Pasta
Once cooked, drain the pasta in a colander and set aside.
Preparing Chicken & Sausage
- 5
Sauté Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 lb of boneless, skinless chicken thighs and cook until browned on both sides, about 5-7 minutes.
- 6
Add Sausage
Slice 8 oz of andouille sausage and add it to the skillet with the chicken. Sauté for an additional 3-4 minutes.
- 7
Add Aromatics
Stir in 3 minced garlic cloves, 1 diced medium onion, and 1 diced medium bell pepper. Cook until the vegetables are softened, about 5 minutes.
- 8
Season Chicken & Sausage
Sprinkle in 2 tablespoons of Creole seasoning and 1 teaspoon of black pepper. Stir to coat the chicken and sausage evenly.
- 9
Add Liquids
Pour in 1 cup of chicken broth and 1 cup of bourbon. Bring to a simmer and cook for 10 minutes.
- 10
Finish with Cream
Stir in 1 cup of heavy cream and let simmer for another 5 minutes until the sauce thickens slightly.
Combining Ingredients
- 11
Combine Pasta and Sauce
Add the drained penne pasta to the skillet with the chicken and sausage mixture. Toss everything together until the pasta is well coated in the sauce.
- 12
Garnish and Serve
Garnish with 2 tablespoons of sliced green onions before serving. Enjoy your Bourbon Street Chicken & Andouille Sausage Penne!
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