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.
Back Street Bistro
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303 N. Boston Ave.
Tulsa, OK 74103
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