CREAMY CAJUN CHICKEN ANDOUILLE

Creamy Cajun Chicken Andouille image

Provided by Marissa Hasting

Categories Pasta

Time 45m

Number Of Ingredients 10

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1 1/2 - 2 lb chicken breast (cut into bite sized pieces)
1 lb andouille sausage (the package i had was about 13.5 ounces)
1 tsp garlic (to taste)
1 tsp salt and pepper (to taste)
1 - 2 Tbsp cajun seasoning (i use mccormick) i like to use 1 tablespoon, if you like it extra hot though, you can add a little more.
1 white onion
3 bell peppers (red, orange, and/or yellow)
3 Tbsp parmesan cheese
2 c heavy cream
2 or more c cooked penne noodles (or whatever noodle you prefer)

Steps:

1. Cut chicken and andouille sausage into bite sized pieces. Slice bell peppers and onions. Cook noodles
2. 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!)
3. Add permesan and heavy cream. Cook until sauce thickens. The cream will boil hard but it has to or it wont thicken.
4. Add cooked pasta at the end, or if you prefer, serve it over cooked pasta. :)