recipe
cookingwithcocktsilrings.com
Add the chicken breasts and stock to a medium saucepan over medium heat. Bring to a simmer and cover, letting cook until the chicken is cooked through and tender.
1
Remove the chicken from the pan and let sit until cooled to the touch. Shred the chicken and set aside.
2
In a small bowl stir together the paprika, oregano, smoked paprika, cayenne and thyme.
3
In a large saucepan over medium heat add the butter and melt. Add the shallots and sauté until tender.
4
Add the spices then stir in the flour and stir to combine, letting it cook until the spices are fragrant, about 30 seconds.
5
Whisk in the chicken stock and bring to a boil. Lower heat and simmer until the mixture has thickened. Whisk in the cream and season with salt and pepper. Stir the shredded chicken into the sauce.
6
Heat a large sauté pan over med heat, add olive oil and heat. Add sausage and peppers, cooking until the sausage is golden brown. Add the collard greens and sauté until wilted.
7
Bring a large pot of water to a boil over medium-high heat. Salt the water and return to a boil. Add the penne pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return to the pot.
8
Add the Cajun sauce as well as the sausage and collard greens and stir to combine. Divide among serving bowls and garnish with green onion.
9