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Ingredientes
- 1 Tbsp. Corn oil
- 2 ounce Chicken breast, cut into 3/4" cubes Salt Black pepper Cayenne pepper Cumin
- 2 ounce Andouille sausage
- 1 ounce Bell pepper, cut in strips
- 1 ounce Red onions, cut in strips
- 1 tsp Garlic
- 4 ounce Marinara sauce
- 2 ounce Hickory smoked barbecue sauce
- 1/2 c. Provolone cheese
- 1/2 c. Smoked gouda cheese
- 10 ounce Rigatoni pasta Green onions, minced Cilantro leaves
Direcciones
- 1. Season chicken with salt, black pepper, cayenne and cumin.
- 2. Satue chicken and andouille in corn oil till chicken loses raw color.
- 3. Add in bell pepper, onion and garlic. Cook till vegetables are limp.
- 4. Add in marinara and barbecue sauce. Bring to a boil.
- 5. Place cooked rigatoni pasta in a bowl. Pour Satueed mix on top of pasta.
- 6. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 3 servings | |
| Calories 416 | |
| Calories from Fat 263 | 63% |
| Total Fat 29.63g | 37% |
| Saturated Fat 14.09g | 56% |
| Trans Fat 0.03g | |
| Cholesterol 85mg | 28% |
| Sodium 1031mg | 43% |
| Potassium 347mg | 10% |
| Total Carbs 14.86g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.0g | 7% |
| Protein 22.17g | 35% |
