Chicken and Smoked Sausage Linguine

Chicken and Smoked Sausage Linguine


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About this recipe: This is a delicious change from the classic pasta dishes. Linguine is topped with a sauce made with chicken, smoked sausage, peppers and mushroom in a Creole-spiced sauce.


Serves: 8 

  • 225g smoked sausage, such as Mattessons, diced
  • 2 skinless, boneless chicken breast fillets, cut into strips
  • 3 tablespoons Creole seasoning
  • 30g margarine
  • 1 green pepper, seeded and sliced into strips
  • 1 red pepper, seeded and sliced into strips
  • 225g fresh mushrooms, sliced
  • 4 spring onions, chopped
  • 415ml chicken stock
  • 250ml semi-skimmed milk
  • 2 teaspoons lemon pepper
  • 2 teaspoons garlic granules
  • 4 tablespoons cornflour
  • 125ml cold water
  • 450g linguine pasta

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat a large frying pan over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, spring onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
  2. Stir in the chicken stock and milk, season with lemon pepper and garlic granules; reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornflour and cold water until dissolved. Stir into the frying pan. Cook, stirring gently, until the sauce returns to the boil. Boil for 1 minute, then remove from heat and set aside. Serve hot over cooked pasta.
  3. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes or until pasta is al dente. Drain.

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