New Bourbon Street Chicken & Andouille Sausage Penne Recipe
Make New Bourbon Street Chicken & Andouille Sausage Penne Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Protein
Vegetables
Sauce
Garnish
Method
Prepare the Ingredients
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken and Sausage
While the pasta is cooking, cut the chicken thighs into bite-sized pieces. Slice the Andouille sausage into thin rounds.
- 3
Chop the Vegetables
Dice the green bell pepper and red onion. Mince the garlic cloves. Chop the green onions, separating the green tops from the white bottoms.
Cook the Dish
- 4
Sauté the Chicken and Sausage
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sausage, cooking until the chicken is browned and cooked through, about 5-7 minutes.
- 5
- 6
Make the Sauce
In a small bowl, whisk together the soy sauce, brown sugar, Cajun seasoning, chicken broth, cornstarch, and water until smooth.
- 7
Combine Everything
Pour the sauce over the chicken and sausage mixture in the skillet. Stir to combine and bring to a simmer. Cook for another 3-4 minutes until the sauce thickens.
- 8
Mix with Pasta
Add the drained penne pasta to the skillet, tossing everything together to ensure the pasta is evenly coated with sauce.
Garnish and Serve
- 9
Garnish
Remove from heat and sprinkle with chopped fresh parsley and the green tops of the green onions.
- 10
Serve
Serve hot, enjoying the bold flavors of Bourbon Street Chicken and Andouille Sausage Penne.
