Thursday, January 01, 2004
1 T. fresh chopped garlic
1 T. fresh chopped shallots
1/4 C. diced onions
1/2 C. sliced mushrooms
1/4 C. sliced red and green peppers
4 oz. Andouille sausage
4 oz. chicken breast
2 tsp. blackening spice
2 tsp. all-purpose spice
1/2 tsp. sage
2 C. heavy cream
1 oz. white wine
7 oz. cooked penne pasta
1 oz. parmesan cheese
1 oz. asiago cheese
green onions chopped as garnish
Place all ingredients in pan except pasta, parmesan, asiago and green onion. Bring to boil and reduce until approximately 1/2 liquid is gone and slightly thick. Add parmesan cheese and penne pasta. Toss 1 minute. Pour into serving plate and top with asiago and green onions.
Nutrition Facts:
Back Street Bistro