Pasta St. Charles - Recipe & Pics

This recipe was posted by another poster a few years back (I can't remember who) and I saved it to cook at a later date. Finally gave it a shot last night and it turned out great. Took some fresh green beans and tossed them around in the skillet with some lemon juice and garlic to serve as a side.

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Pasta St. Charles
Serves 4


2 cups heavy cream
2 T Creole mustard
12 ounces andouille sausage
2 T butter
2 boneless, skinless chicken breasts
2 T minced garlic
1 T Creole seasoning
8 ounces penne, cooked al dente
2 T butter, chilled
kosher salt and cracked black pepper to taste


Garnish
2 bunches green onions, sliced
1/2 C freshly grated parmesan cheese


Bring the cream to a boil in a small saucepot and reduce the heat to medium.
Cook until reduce by 1/2.
Whisk in the Creole mustard and remove from the heat.


Sprinkle the chicken breasts with Creole seasoning.
Bake at 375 degrees until just cooked through (20-25 minutes).
Set aside to cool. When cool, slice into bite-sized pieces


Cut the sausage into halves lengthwise and then slice.
Saute in 2 tablespoons butter in a large saute pan for 1 minute.
Add the chicken, garlic and Creole seasoning.


Stir in the reduced cream sauce.
Fold in the pasta and 2 tablespoons chilled butter to richen the sauce.
Season with kosher salt and cracked pepper.
Garnish servings with the green onions and parmesean cheese.

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