Friday, March 8, 2013

Pasta Night

It's been months since we had a pasta night and I had vegetables that I needed to use.  So Cajun Chicken and Andouille Alfredo Pasta was born.  The wonderful thing about pasta dishes you can use pretty much any vegetable you would like.  Zucchini, summer squash, broccoli would be delicious in this dish.  The colors with the fresh tomatoes and parsley as garnish make the pasta pop.

Cajun Chicken and Andouille Alfredo Pasta

1 onion, sliced thin
2 to 3 tablespoons olive oil, divided
1 orange bell pepper, sliced thin
8 stalks asparagus, cut into bite size pieces
2 cups sliced mushrooms
2 1/2 tablespoons cajun seasonings, divided
1 1/2 cups Andouille sausage, sliced (I used Aidells)
2 chicken breasts, cubed into bite size pieces
2 cloves garlic, minced
2 tablespoons flour
1 1/2 cups chicken stock, low sodium
1/2 cup dry white wine
1 cup heavy cream
2/3 cup grated parmesan cheese
12 oz fettuccine
2 roma tomatoes, seeded and chopped
1/4 cup Italian Flat Leaf Parsley, rough chopped

In a large skillet heat 1 tablespoon of olive oil over medium heat. Cut onion in half and slice thin, add to olive oil, sprinkle with salt and cook until golden brown about 15 to 20 minutes. Add bell pepper and asparagus and cook for an additional 5 minutes.  Remove from skillet and add to a bowl. Add the  olive oil to the same skillet sauté mushrooms with a little salt for 8 minutes, remove and add to bowl with vegetables.  Add Andouille sausage to the skillet cook until browned add to veggie bowl.  Sprinkle 1 tablespoons of cajun seasonings on cubed chicken, add a small amount of olive oil to skillet and cook chicken until golden brown and cooked through.  Remove and add to veggie bowl.  Cook fettuccine according to box.  If needed add a small amount of olive oil, add garlic, stir for 1 minute, add flour and cajun seasonings, stir for 3 minutes and add chicken stock and white wine, bring to a light boil, add cream and cheese lower heat to a medium low and simmer for 5 minutes.  Add back veggies, chicken and sausage, if too thick add a little more wine, stir in fettuccine and half of the parsley, cook until everything is heated through, salt and pepper, to taste.  Plate and top with fresh tomatoes and parsley.

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Until Next Time,


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