BBQ |
Barbecue Chicken & Andouille Pasta |
1 tablespoon corn oil |
Season chicken with salt, black pepper, cayenne and cumin. Saute chicken and andouille in corn oil until chicken loses raw color. Add bell pepper, onion and garlic Cook until vegetables have a stir-fried appearance. Do not burn garlic, it will be bitter. Add marinara and barbecue sauce. Bring to a boil. Place cooked rigatoni pasta in a bowl. Pour sauteed mixture on top of pasta. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves. Serves |