Cajun Chicken and Sausage Pasta

This is the pasta I make when I want big, bold flavor without a lot of thinking. The chicken and sausage get a good hit of cajun seasoning, then everything simmers together into a creamy, slightly spicy sauce.

It’s rich and filling and comes together mostly in one pan, which is always a win on a busy night. Adjust the spice to your liking, I tend to go heavy.

Cajun Chicken and Sausage Pasta

Ingredients:

• 1 lb short cut pasta

• Olive oil

• 2 chicken breast, cubed

• Andouille sausage, sliced

• 1 Lemon, juice

• Cajun seasoning

• S + P

• 1 sprig Rosemary, chopped

• 3 thyme sprigs, chopped

• 1 beefsteak tomato

• 1/2 onion, chopped

• 2 bell peppers, chopped (I used green and red)

• Spinach, fresh or frozen

• 5-6 cloves garlic, finely chopped

• Red pepper flakes

• 1 can coconut milk

• Mascarpone, about 4 oz

• 1/2 cup grated parmesan cheese

• 1/4 cup grated Romano or Asiago

Instructions:

1. Season the chicken with Cajun seasoning, olive oil, and lemon juice.

2. Bring a large pot of salted water to a boil. Cook the pasta until 2 min before al dente. Drain.

3. On a heavy set pan set over medium-high heat, add 2 tablespoons olive oil. Cook the chicken until browned about 7 minutes, place aside. In the same pan, add the sausage, cook for about 3 min then add the veggies and cook until the sausage is done and the veggies are softened. Place aside when done.

4. To the pan, drizzle more olive oil, add the garlic, rosemary, thyme and red pepper flakes and sauté until fragrant. Stir in the tomato paste then pour in the coconut milk, add 4 ounces of mascarpone (or cream cheese) and whisk until smooth. Bring the sauce to a gentle simmer and cook 3-5 minutes, until thickened slightly.

5. Stir in the cheese Then toss in the veggies, sausage, chicken and pasta. Cook for about 2 min then remove from the heat and stir in more cheese if deserted. Serve immediately and top with your favorite herbs!

6. Enjoy