Cajun Chicken and Sausage Pasta

Gather all the Ingredients.

INGREDIENTS:

4 Tablespoons of Butter
1 lb Chicken Breast Diced
1 pkg Smoked Sausage Sliced Diagonally
1 lb Penne Pasta
2 Tablespoons Minced Garlic
2 Tablespoons Cajun Seasoning
1 Cup Low Sodium Chicken Broth
1 Cup Heavy Whipping Cream
(add equal amounts of broth and cream if you need more.)
6 oz Shredded Parmesan Cheese
1 Cup Fresh Parsley Chopped
Lime Juice Freshly Squeezed - OPTIONAL but HIGHLY RECOMMENDED
4 Roma Tomatoes Diced - OPTIONAL but again, HIGHLY RECOMMENDED

Seasonings for the Chicken:  

Lightly season chicken with pepper, kosher salt, garlic powder, parsley seasoning, paprika, and cajan seasoning.

DIRECTIONS:

1. DUST OFF THE DUTCH OVEN... If you don't have a dutch oven.  A large cooking pot for the pasta and a skillet for the chicken will work just fine.

2. In a dutch oven or large pot - Bring 4 Cups Water to Boil.  Cook penne pasta al dente according to instructions on the package (11 Minutes).  Drain/Set Aside.

3.  In your dutch oven or skillet - Melt 4 tablespoons of butter over medium heat.  Season diced chicken with the above seasonings and cook until chicken is white throughout.  Add in sliced Smoked Sausage and lightly brown.  Stir in Garlic, cooking until fragrant for 1-2 minutes.

4.  Add in Chicken Broth, Whipping Cream and Cajun Seasoning. Stir together well and simmer on medium heat.  Add pasta - simmer for an additional 10-15 minutes to allow the seasonings to marry and the sauce to thicken. Add equal amounts of whipping cream and chicken broth if you need more sauce. Remove from heat and stir in Shredded Parmesan Cheese and Minced Parsley.

Pictured Above:

(2 cups of Heavy Whipping Cream, 2 Cups of Chicken Broth & 1 Cup of Fresh Chopped Parsley.)

Next time, I will use a little less!

5. Serve each individual serving with freshly squeezed Lime Juice, Diced Roma Tomatoes and Cajun seasoning to taste!

The fresh lime juice and the cool of the tomato is the perfect blend to complete this meal!

Enjoy!!

TODDLER APPROVED!

NOTE: You may add dry pasta to the Chicken Broth, Whipping Cream and Cajan Seasoning.  Increase temperature to medium-high and use 2 cups chicken broth and 2 cups whipping cream. Boil for 20-25 minutes until pasta is tender.  This will make it a 1-pot / 30 Minute Meal!

Chicken and Stuffing Bake.

It is officially October.
It is officially the month for comfort food.

Here is a recipe I made tonight that was super easy and super delicious.



Chicken and Stuffing Bake
(Serves 4 People .... or 2 Very Hungry People and a Toddler Who Eats EVERYTHING!)



Ingredients:
2 Whole Chicken Breasts (4 Halves)
5-6 Fresh Mushrooms Sliced
1 Box of Stove Top Chicken Stuffing
1 Can of Cream of Chicken Soup
1/4 Cup Milk
4 T Butter (for Stuffing)
Seasonings -
Pepper, Garlic Salt, Parsley & Rosemary


1.  Preheat Oven to 350 Degrees.  Spray 8 X 8 cooking dish with non-stick spray.

2.  Season Chicken with Pepper and Garlic Salt and Parsley Flakes.  Heat 3 T of oil in skillet.  When hot, add the chicken and brown on both sides for about 4 minutes per side.  Add fresh sliced mushrooms to the pan and cook until the chicken is almost cooked through and the mushrooms have reduced and are soft.

3.  Prepare Chicken Stuffing according to directions on box.

4.  Place Chicken in Baking Dish.  Add mushrooms on top of chicken.

5.  Mix together 1 Can of Cream of Chicken Soup and 1/4 cup of milk.  Pour over Chicken and Mushrooms.

6. Sprinkle with Rosemary Seasoning

6.  Top with stuffing and bake uncovered for 30 minutes.  During the last 5 minutes, turn the oven to broil on high to toast the top of the stuffing.  Watch carefully so the stuffing doesn't burn.  Sprinkle with parsley flakes and SERVE.

7.  Optional - 2 packages of Chicken Gravy prepared according to the directions on the package is a wonderful addition to this recipe.  Just prepare and spoon over the top of the casserole when serving.

ENJOY!