Ingredients
Scale
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 pound andouille sausage, sliced
- 1/2 pound shrimp, peeled and deveined
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
If you’re missing an ingredient, don’t fret. You can easily substitute the sausage with smoked sausage or even leave out the shrimp if you’re catering to seafood allergies. The beauty of this recipe lies in its adaptability, much like my mother’s cooking, always ready to improvise with whatever was fresh from the garden or pantry.
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the andouille sausage. Cook until browned, about 4 minutes. Remove and set aside with the chicken.
- Add the shrimp to the skillet and cook until pink and opaque, about 3 minutes. Remove and set aside with the other proteins.
- Reduce the heat to medium and add the bell peppers and onion to the skillet. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the garlic and cook for an additional minute, until fragrant. This step reminds me of my grandmother’s advice: always let the garlic work its magic before adding anything else.
- Pour in the diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.
- Stir in the heavy cream and Cajun seasoning, adjusting the heat to maintain a gentle simmer.
- Return the chicken, sausage, and shrimp to the skillet, along with the cooked pasta. Toss everything together until well coated in the sauce.
- Sprinkle with fresh parsley before serving, a nod to the fresh herbs from Nonna Rosa’s garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International