GROCERY LIST:

• Fresh parmesan cheese (grated)
• Handful of spinach
• 1 shallot (diced)
• Handful of garlic (minced)
• Red Bell Pepper (julienned)
• Green Bell Pepper (julienned)
• 2 cups of quality chicken stock
• 1 cup heavy cream
• Tomato paste
• Andouille Sausage (thin coins)
• 2 chicken breasts
• Pasta of your choice (I used rigatoni)
• Butter
• White wine

INSTRUCTIONS:

• Pre-heat your oven to 400 degrees.
• Pre-heat a pan to medium heat with some olive oil, brown your sausage, then set aside
• In the same pan, add a little more olive oil, then lay in your cajun-seasoned chicken breasts. Sear on one side, then throw the pan in a 400 degree oven until the chicken reaches 165 internal – about 20 minutes.
• In a large saucier or heavy bottomed pot, sautee your bell peppers with some olive oil, just until tender, then set aside.
• In that saucier, add some more olive oil, a little butter, and your shallot
• Once the shallot is cooked down, add garlic and cook until fragrant. About 2 minutes.
• Add tomato paste and some more cajun seasoning. Cook that down until the tomato paste deepens in color.
• Deglaze your pan with a dash of white wine, then add 2 cups chicken stock.
• Bring to a simmer, then add heavy cream.
• Get it back to a simmer, then add in a handful of spinach.
• Once the sauce has thickened, cut the heat, let it cool, and add parm.
• Boil your pasta until al dente, then add it to the sauce with a ladle of pasta water
• Add your chicken and sausage back in, top with more parm, and serve.