1 tablespoon corn oil
2 ounces chicken breast — cut into 3/4-inch cubes
2 ounces andouille sausage
1 ounce bell pepper — cut in strips
1 ounce red onions — cut in strips
1 teaspoon garlic
4 ounces marinara sauce
2 ounces hickory smoked barbecue sauce
1/2 cup provolone cheese
1/2 cup smoked gouda cheese
10 ounces rigatoni pasta
green onions — chopped
Season chicken with salt, black pepper, cayenne and cumin. Sauté chicken and andouille in corn oil until chicken loses raw color. Add bell pepper, onion and garlic. Cook until vegetables are limp. Add marinara and barbecue sauce. Bring to a boil.
Place cooked rigatoni pasta in a bowl. Pour Sautéed mixture on top of pasta. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves.
T-fal Specialty Nonstick Dishwasher Safe Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black