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I made this a couple weeks ago.  The recipe originally came from some video posted on Facebook.

YOU NEED:

2 tbsp oil (I used canola)
2 chicken breasts, diced
1/2 pound Andouille sausage, sliced
1 tbsp cajun seasoning
1 tbsp minced garlic
1/2 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 lb pasta (I recommend fettuccine)
5 cups chicken broth
1/2 cup heavy cream
1 cup Parmesan cheese

ALSO A LARGE, DEEP SKILLET

INSTRUCTIONS:

Heat oil in pan on medium heat.  Add chicken and cajun seasoning and cook until chicken is browned and seasoning is evenly distributed.  Take chicken out of pan and set aside in a bowl.

Add sausage to pan and brown.

Once sausage is brown, put the chicken back in and add garlic and stir.  Then add sliced onions and peppers.  Stir until evenly mixed, then add dry pasta and chicken broth directly into pan.  Bring to a boil.

After pan has been brought to a boil, turn down heat and simmer 10 minutes until pasta is tender (10 min rec is for Fettuccine, your mileage may vary).

Once pasta is tender, add 1/2 cup of heavy cream to pan, and then add 1 cup of Parmesan.  Stir until cheese is melted and everything is evenly mixed.

Voilà.  Delicious alfredo-y cajun pasta.

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