creole chicken and andouille pasta

How To Make creole chicken and andouille pasta

• Step 1
  Cook pasta to near al dente in a large pot. Make sure that it is NOT done. It will finish cooking in the sauce. Drain and set aside.
• Step 2
  Shave the Andouille in a food processor or chop into snall pieces. Heat skillet to medium-high and add 2 tbsp. oil. Cook andouille until it begins to brown and remove from skillet with a slotted spoon, leaving the oil and fat in the skillet.
• Step 3
  Cut chicken breasts into bite-sized chunks and season with Cajun seasoning. Cook chicken in skillet until done. Remove with slotted spoon.
• Step 4
  Slice onions and bell peppers into 1 inch strips and chop mushrooms. Sauté onions and bell peppers until the peppers are just slightly wilting. Add mushrooms and garlic cook for 2 more minutes.
• Step 5
  Add chicken stock and scrape the pan. Let simmer for 2-3 minutes.
• Step 6
  Add diced tomatoes and green chilies, thyme, and basil. Allow to cook down and combine for about 2 minutes.
• Step 7
  Add heavy cream and allow to cook down for 2 more minutes.
• Step 8
  Add meats and mixture in skillet to pasta in large pot and cook over medium heat until pasta is done and liquid is mostly absorbed. Do not overcook pasta.
• Step 9
  Stir in Parmesan cheese and serve immediately.
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