recipe

Creamy Cajun Pasta with Chicken and Andouille Sausage

cookingwithcocktsilrings.com

Cook chicken

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

Shred chicken

Remove the chicken from the pan and let sit until cooled to the touch. Shred the chicken and set aside.

2

Mix spices

In a small bowl stir together the paprika, oregano, smoked paprika, cayenne and thyme.

3

Sauté shallots

In a large saucepan over medium heat add the butter and melt. Add the shallots and sauté until tender.

4

Make roux

Add the spices then stir in the flour and stir to combine, letting it cook until the spices are fragrant, about 30 seconds.

5

Finish sauce

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

Sauté sausage & greens

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

Cook pasta

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

Assemble and serve 

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

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