Creamy Cajun Chicken Andouille
1 1/2 - 2 lbchicken breast (cut into bite sized pieces)
1 lbandouille sausage (the package i had was about 13.5 ounces)
1 tspgarlic (to taste)
1 tspsalt and pepper (to taste)
1 - 2 Tbspcajun seasoning (i use mccormick) i like to use 1 tablespoon, if you like it extra hot though, you can add a little more.
3bell peppers (red, orange, and/or yellow)
3 Tbspparmesan cheese
2 cheavy cream
2 or more ccooked penne noodles (or whatever noodle you prefer)
How to Make Creamy Cajun Chicken Andouille
- Cut chicken and andouille sausage into bite sized pieces. Slice bell peppers and onions.
- Saute chicken until almost done, then add andouille sausage, onions, bell peppers, cajun seasoning, salt, pepper, and garlic. Cook for another 5-10 minutes or until bell peppers are soft. (warning: your kitchen will smell amazing!)
- Add permesan and heavy cream. Cook until sauce thickens. The cream will boil hard but it has to or it wont thicken.
- Add cooked pasta at the end, or if you prefer, serve it over cooked pasta. :)