Chicken and Smoked Sausage Linguine

    45 min

    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.

    163 people made this

    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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    Reviews in English (133)


    Loved it!! I love creole & cajun food, but am not too fond of rice, this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice). I read all the comments regarding the spiciness and the amount of creole seasoning & saltiness. I think it has a lot to do the the brand of seasoning you use, as well as your family's tastes. I keep 2 or 3 different kinds in the spice rack, they vary greatly in heat, and I know how much of each one my family can tolerate & how salty they are. I would never put 3T in of a seasoning blend I wasn't familiar with. As it was I used 1T of my hot one to give it heat (we like heat), and 2T of a mild one, to give it a depth of creole flavor besides hot.  -  14 Jun 2005  (Review from Allrecipes US | Canada)


    Very good recipe! I didn't have creole seasoning so I made up a batch of "Creole Seasoning Blend" - a recipe from this site and only used 1 TBLS of it. Although I thought it was pretty mild - had it been any spicier, my family wouldn't have been able to eat as much as they did. Also, I reduced the garlic powder/lemon pepper seasoning by half (again, to keep it kid friendly) and used regular chicken broth. If you like "spicy" foods, I'd use 2 TBLS of seasoning and if you like it "hot" I'd use all three. Since it was now only mildly spiced, my family gave this dish 2 thumbs up! Thanks Michelle.  -  11 Jun 2003  (Review from Allrecipes US | Canada)


    This has become a signature dish for me. I use 1 chix breast, 1/2 pound cooked P/d shrimp and Chicken Andouille sausage. I like spicy but also like flavor, I use Zatarain's Creole seasoning and have gotten by with 1 tbsp. I have used Tony Chachere's and gotten by with 1 1/2 tbsp. I use a cup 4% milk for a little creamier sauce. 12oz mushrooms and add yellow pepper as well, instead of Green. I like it best with linguine, but fettuccine works well also. Can also use spiralized zucchini noodles versus the pasta. Real butter unsalted- no marge.  -  15 May 2009  (Review from Allrecipes US | Canada)