GRILLED CAJUN CHICKEN PENNE WITH TABASCO® ANDOUILLE CREAM SAUCE

Ingredients Weight Measure
Chicken breast, boneless, skinless 96 oz.
Olive oil, divided 4 oz.
Cajun spices, divided 2 oz.
Penne pasta, whole grain 26 oz.
Onion 8 oz.
Garlic 1-1/2 oz.
Butter 2 oz.
Andouille sausage 12 oz.
Tomato paste 4 oz.
Tomato, chopped 8 oz.
Chicken broth 24 oz.
TABASCO® brand Original Red Sauce 1 oz.
Sugar 1 tsp.
Heavy cream 8 oz.
Salt to taste
Black pepper to taste
Green onion 6 oz.
Parmesan cheese 3 oz.

Method

  1. Place chicken in marinade of 2 oz. olive oil and 1 oz. Cajun spices. Grill.
  2. Cook pasta in boiling salted water according to instructions; drain.
  3. To prepare sauce, sweat onion and garlic in remaining olive oil and butter. Add andouille sausage and remaining Cajun spices and saut├ę well.
  4. Stir in tomato paste, deglaze with chopped tomato and chicken broth. Add TABASCO® Sauce and sugar. Simmer and reduce. Add cream.
  5. Season with salt and black pepper. Serve garnished with green onion and Parmesan cheese.

Yield: 12 servings