Creamy Cajun Pasta | Just Eats With Chef JJ
Source: CLEO TV / CLEO TV
Ingredients
- 1 lb penne pasta
- 2 tablespoons of olive oil
- 3⁄4 lb. boneless skinless chicken thighs cut into 1 1⁄2 inch chunks
- 3⁄4 pound of Andouille sausage cut into bite size chunks
- 1⁄4 yellow bell pepper diced
- 1⁄4 red bell pepper diced
- 6 cloves of garlic chopped
- 1 medium onion diced
- salt (to taste)
- 1 tbs creole seasoning (salt free)
- pinch of cayenne pepper
- 2 cups of diced tomatoes
- 4 cups of chicken stock
- 1 cup of cream
Instructions
- Season chicken with Creole spice and salt to taste and set aside.
- Place a large deep skillet coated with 1⁄2 of the olive oil over medium high heat, add the diced sausage and allow it to cook for two to three minutes until the sausage begins to brown.
- Once the sausage is browned removed from the pan and add the seasoned chicken to the same pan. Cook until chicken as golden and brown and remove from the pan and place on the same plate with the sausage.
- Add a little bit more oil to that pan, then add your onions your diced Peppers, a little salt, a pinch of cayenne pepper, and mix well. Next add the chop garlic and mix making sure vegetables are not sticking to the pan.
- Next add the tomatoes mix to make sure all flavors are getting blended evenly. Add the chicken and sausage back into the pan, add the penne pasta mix well and then add the chicken stock allow it to cook down on medium heat. Mix the pasta every 2 – 3 minutes. Once liquid reduces add the cream mix well and serve, garnish with parmesan cheese