Preparation:
1. Season chicken with salt, black pepper, cayenne and cumin.
2. Satué chicken and andouille in corn oil until chicken loses raw color.
3. Add bell pepper, onion and garlic. Cook until vegetables are limp.
4. Add marinara and barbecue sauce. Bring to a boil.
5. Place cooked rigatoni pasta in a bowl. Pour Satuéed mixture on top of pasta.
6. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves. |