Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie diet.

American

1/2 lb Andouille Sausages, diced

2 boneless skinless Chicken Breast halves, cut into strips

3 Tablespoons Creole Seasoning

2 Tablespoons Margarine or Butter

1 Green Bell Pepper, seeded and sliced into strips

1 Red Bell Pepper, seeded and sliced into strips

8 ounces fresh Mushrooms, sliced (optional)

4 green Onions, chopped

1 (14 1/2 ounce) can fat-free Chicken Broth

1 cup Milk

2 teaspoons Lemon Pepper

2 teaspoons Garlic Powder

1/4 cup Cornstarch

1/2 cup cold Water

1 (16 ounce) package Linguine

Heat a large skilled over medium-high heat. Cook sauage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved. Stir into skilled. Cook, stirring gently, until the sausage returns to a boil. Boil for one minutes, then remove from heat and set aside. Serve hot over cooked pasta.

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 4

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