Creamy Cajun Pasta
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 package Andouille sausage, sliced into rounds
- 1 pound chicken, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter
- 1 large sweet onion, sliced
- 1 bell pepper (red or orange or yellow), sliced
- 12 ounces mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 pound dry pasta
- Fresh chopped parsley
Instructions
- Salt a large pot and cook pasta. Drain about a minute short of al dente (or your desired consistency); it will cook a bit more later.
- Heat 1 tablespoon oil in a large, heavy pot or skillet over medium-high. Add sausage and cook for a few minutes, turning as needed, until it browns slightly. Set aside to drain slightly on paper towels.
- Sprinkle chicken with Cajun seasoning, then toss with flour to lightly coat. Add 1 tablespoon oil and 2 tablespoons butter to the pan and cook chicken, browning on all sides (5 minutes or less). Set aside with sausage.
- Melt 2 more tablespoons of butter. Saute onions and peppers for about 5 minutes, or until soft and starting to brown. Add the last 2 tablespoons of butter and the mushrooms. Cook another 5 minutes, or until mushrooms are soft. Set aside with meats.
- Turn heat back up to medium high. Deglaze the pan with the white wine and chicken broth, scraping the lovely brown bits off the bottom. Stir for about 2 minutes to let the alcohol burn off and the liquid reduce. Reduce heat to medium and stir in cream, allowing sauce to thicken a little more. Turn heat off.
- Toss sauce with drained pasta, sausage, and chicken. Serve garnished with parsley. Package the rest up for lunches and congratulate yourself!
Find it online: https://www.bearandbugeats.com/creamy-cajun-pasta/