The Outdoor Kitchen Show     |     home

Buggy's Chicken & Andouille Pasta

NOTE: This feeds an army. Literally, enough to almost fill a turkey roasting pan. Reduce the recipe as needed or cook for a crowd. This is Buggy LeMoine's recipe. Amounts are approximate.

2 sticks butter
1 large container fresh Creole Veggie Blend (2-3 cups chopped onion, bell pepper, celery seasoning blend)
2 tbs minced garlic
1 1/2 pounds boneless, skinless chicken, cut in chunks
1 pound andouille, quartered
8 oz sliced mushrooms
1 can Rotel tomatoes, with juice
1 pint half & half
1 cup pepper cheese, chunked
cajun seasoning
12 oz pkg broad egg noodles, cooked al dente
grated parmesan cheese to taste
1 pkg. pre-shredded pizza cheese blend

Preheat oven to 350.

In a large pot or dutch oven, melt butter and saute veggies and garlic over medium high heat. When the veggies are soft, add the meats. When the chicken is no longer pink, add mushrooms and Rotel. Stir well.
Add half & half and pepper cheese, stirring to incorporate. Add cajun seasoning to taste.

 If you have enough room in your pot, stir in the cooked noodles. (If not, place the noodles in a greased pyrex dish or roasting pan and stir the sauce into it.) Incorporate meat & sauce with pasta.

Pour pasta mixture into a greased pan. Top with parmesan cheese and shredded cheese. Bake at 350 for 20 - 30 minutes, until cheese on top is melted and sauce is bubbling at edges.