8 oz pasta cellentani, penne, or similar
3 T. Olive Oil or Butter
1 1/2 pounds of boneless skinless chicken breast cubed
1/2 pound andouille sausage
4 t. Cajun seasoning (divided)
1/2 t. Salt (divided)
1/2 t. Pepper
1/2 diced onion
1 diced green pepper
1 diced red pepper
1 c. Heavy cream
1 c. Chicken broth
3/4 t smoked paprika
1/2 t. Dried basil
1/4 t. Garlic powder
1/2 c. Fresh parmesan cheese
Heat large pan over medium-high heat with 2 tablespoons of butter or oil in it. While heating, season chopped chicken 3 teaspoons Cajun seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper. You can shake in bag or combine in bowl making sure chicken is covered with seasoning.
Add chicken pan and cook until chicken is browned and cooked through. Remove and set aside. Add 1 Tablespoon of butter or oil to pan. After fat is heated, add peppers and onions and cook for 3-5 minutes. After softened, add cream, chicken broth, paprika, basil, garlic powder, 1 teaspoon cajun seasoning. Bring to boil and then reduce to a simmer, cooking the mixture until it thickens.
After thickened, add cheese stir until melted. Return chicken to sauce. Add mixture to cooked pasta and mix together well.
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