Ingredients
Scale
- 8 ounces of penne pasta
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken breast, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream (optional, for a creamier texture)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Feel free to substitute the sausage with chorizo or use shrimp instead of chicken for a seafood twist, reminiscent of those sun-kissed days on the Mediterranean coast where seafood was a staple.
Instructions
- Begin by cooking the penne pasta according to package instructions. Once cooked, drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
- In the same skillet, add the diced chicken breast. Season with salt and pepper. Cook until golden and cooked through, approximately 6-8 minutes. Remove and set aside with the sausage.
- Add the diced bell peppers and onion to the skillet. Cook until the vegetables are tender, about 5 minutes, stirring occasionally. This step always brings me back to those colorful market stalls in Italy where fresh produce was a feast for the senses.
- Stir in the minced garlic, Cajun seasoning, paprika, and cayenne pepper. Cook for another minute until fragrant.
- Add the diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld, just like letting a good story unfold over time.
- Return the sausage and chicken to the skillet, stirring to combine. For a creamier sauce, stir in the heavy cream and let it heat through.
- Add the cooked penne pasta to the skillet, tossing to coat in the sauce. Cook for another 2-3 minutes, ensuring the pasta absorbs all those beautiful flavors.
- Garnish with fresh parsley before serving, adding a touch of brightness and a nod to Nonna Rosa’s garden where herbs always found their way into every dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
