CAJUN CHICKEN & ANDOULILLE ALFREDO SAUCE OVR PASTA

Cajun Chicken & Andoulille Alfredo Sauce Ovr Pasta image

Provided by Diane Atherton

Categories Fish

Time 55m

Number Of Ingredients 17

3 c chicken breast, cooked and cut up in bite size pieces
NOTE: YOU CAN USE 1 POUND UNPEELED MEDIUM SIZED SHRIMP IN PLACE OF CHICKEN
1/2 lb andouille sausage
1/2 c butter
1 medium onion, chopped
1 small bell pepper, chopped
4 ribs of celery, chopped (about 1 cup)
4 clove garlic, minced
1 1/2 Tbsp cajun seasoning
3 Tbsp all purpose flour
2 c chicken broth
1 1/2 c heavy cream
6 oz pasteurized prepared cheese product, cubed (i used velveeta)
3/4 c chopped green onion
1/3 c grated parmesan cheese
3 Tbsp chopped fresh parsley
1 (12-ounce) package fettuccine, cooked by directions

Steps:

1. Prepare chicken, cut up into bite size pieces; set aside. IF USING SHRIMP: Peel shrimp, and devein, if desired. Set aside.
2. Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
3. Melt butter in drippings in Dutch oven over medium heat. Add chicken and cook 5 minutes or just until it starts to brown; remove and keep warm. IF USING SHRIMP: Cook over medium heat just until shrimp turns pink, about 5 minutes; remove from heat and keep warm.
4. Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and chicken (OR SHRIMP IN PLACE OF CHICKEN), stirring until cheese melts.
5. Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
6. NOTE: this freezes well! When reheating, reheat on a LOW heat.