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Spicy andouille sausage and chicken are the starring attractions in this creamy mushroom sauce. Add some cayenne pepper if you like it even Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done.

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Ingredients requirements Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:

1. Give 2 ounces - egg
2. Provide 2 ounces of milk
3. Provide 6 of each- 3 ounce chicken breast pieces
4. Make ready 1 cup flour
5. Provide 1/4 teaspoon each of salt,pepper,garlic,sage and Cajun seasoning
6. Get 2 ounces for oil
7. Take 1 Pound - pasta, fresh (We used Orecchiette pasta….your choice:)
8. Prepare 2 ounces - butter
9. You need 2 ounces flour
10. Get 1 quart for chicken stock
11. Provide 1/4 teaspoon of thyme
12. Provide 1/4 teaspoon for sage
13. Make ready 8 fluid ounces heavy cream or half and half
14. Get 2 teaspoons for Crystal hot sauce
15. Give 1 teaspoon Worcestershire sauce
16. Prepare 1/2 teaspoon - salt
17. Give 1/4 teaspoon for black pepper
18. Get 3 ounces for andouille sausage, sliced
19. Take 4 ounces - sliced mushrooms – sliced
20. Need 1/2 pint for cherry tomatoes- diced – diced or quartered
21. Prepare 4 of each scallions- whites only – finely chopped
22. You need 2 tablespoons parsley, chopped – add to finish
23. Need 1/4 cup scallion greens – add to finish

Delicious and Creamy Chicken and Mushroom Pasta is ready to serve! The CREAMIEST Creamy Garlic & Mushroom Chicken.without the dairy cream! Braised chicken with mushroom and lemon sauce. Creamy mushroom and chicken pasta. thought this was a great recipe. i added garlic and more coarse black pepper. the shiitake and onions flavored the sauce nicely, served it with crusty garlic bread. would recommend.

Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta start cooking:

1. Cook off the pasta per the directions and set aside.
2. Mix the egg and milk together to make an egg wash.
3. Dip the chicken into the egg wash and coat with the seasoned flour.
4. Place the 2 ounces of oil in a large saute pan and brown the chicken take out and reserve for later.
5. Melt the butter in a saucepan and add the flour and cook to make a blond roux 3 minutes on moderate heat.
6. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps.
7. Bring to a boil and reduce to a simmer. Add the cream the Crystal hot sauce and Worcestershire sauce.
8. Simmer approximately 20 minutes.
9. Saute sliced andouille sausage,mushrooms, finely dice scallions and garlic for 2 minutes then add the diced tomatoes and saute for an additional 2 minutes. - Season with thyme,sage salt, pepper.
10. Add the chicken and the sauce to the sauteed ingredients and simmer for 15 minutes. adjust seasonings as desired.
11. Take out the chicken and toss the pasta with the sauce and the parsley and scallion greens.

Chicken Penne with Mushroom Cream Sauce. You had me at mushroom cream sauce Sauce was a little too thin but it was full of flavor and richness. I served the chicken over steamed carrots with rice. They didn't have shitake mushrooms so I used crimini but it was still good. Served with pasta and green beans to round out a tasty dinner.

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