Ingredients
- 4 tablespoons of extra virgin olive oil
- 1 pound of chicken cut into bite sized pieces
- 1/2 teaspoon of kosher salt
- freshly ground black pepper to taste
- 14 oz smoked sausage sliced on the diagonal
- 4 cloves of garlic minced
- 1 quart of low-sodium chicken broth
- 2 1/2 cups of heavy cream
- 1 pound of dried penne pasta
font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;">1 1/2 tablespoons of Cajun seasoning plus more for topping4 oz of freshly shredded parmesan cheese 1 cup of Italian flat leaf parsley minced
Instructions
- Start with a large covered cooking pot.
- Season chicken with salt and pepper and brown in olive oil over medium high heat.
- Add sausage and continue to cook until lightly browned.
- Stir in garlic and cook for for about two minutes.
- Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
- Stir together and bring to a simmer over medium high heat.
- Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
- Remove pot from heat and stir in parmesan cheese.
- Stir in chopped parsley and sprinkle with additional cajun seasoning to taste
source:https://www.number-2-pencil.com/one-pot-cajun-chicken-and-sausage-alfredo//
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