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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Chicken and Andouille Fettuccine Recipe

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This recipe for Creamy Chicken and Andouille Fettuccine, by , is from Bless Your Heart, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Harriet Duhe' Melancon


1 pound fettuccine
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons Creole seasoning
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 pound andouille sausage, thinly sliced
1 whole green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
1/2 yellow bell pepper, seeded and sliced
1 large jalapeño pepper, seeded and sliced
1 large onion, sliced
2 garlic cloves, minced
2 cups chicken stock or broth
1 1/2 cups heavy cream
Salt and pepper

Cook pasta according to package directions; drain and set aside.

Toss chicken with Creole seasoning; set aside.

In a large sauté pan over high heat, melt one tablespoon butter with one tablespoon olive oil. Working in batches, brown the chicken with the andouille sausage. Using a slotted spoon, transfer the cooked chicken and sausage to a large plate (do not drain on paper towels because you will want to add the accumulated juices back into the pan when the cream sauce is done).

Add reserved olive oil and butter to pan. Once butter is melted, add peppers, onions and garlic. Cook, stirring occasionally, until lightly caramelized. Transfer vegetables to plate.

Deglaze pan with chicken stock. Reduce heat to medium and add cream. Cook, stirring occasionally, until cream sauce is thick enough to coat the back of a spoon, 5-7 minutes.

Add cooked chicken, andouille, vegetables and pasta to cream sauce. Cook, stirring occasionally, until heated through, about 5 minutes more. Season to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
Makes 4-6 servings.




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