Cajun Chicken & Andouille Sausage Pasta2 boneless skinless chicken breast
4 links andouille sausage, sliced
1 tablespoon minced garlic
1/2 onion, thinly sliced
1 cubanelle pepper, thinly sliced
4 roma tomatoes, diced
1 can diced tomatoes, undrained
1 can artichoke hearts, drained and roughly chopped
1/2 cup dry white wine
2 tablespoons olive oil
cajun/blackening seasoning, to taste
salt & pepper, to taste
bow tie pasta, cooked according to package directions
Preheat oven to 350 degrees. Heat a cast iron skillet over high heat. Season the chicken breast generously with the Cajun seasoning on both sides. Place chicken in pan and brown on both sides, approx 3 minutes. Place pan in preheated oven and finish cooking for 8-10 minutes. Depending on the size of the breasts. Remove from oven, remove chicken from skillet, slice and set aside. In the same skillet, cook sausage over medium heat until no longer pink, set aside.
For the sauce :
In a sauce pan or skillet heat olive oil over medium heat. Add onion, peppers, garlic, cook until soft and then add the tomatoes, artichoke, white wine and a dash of cajun seasoning. Let simmer for 20-30 minutes.
Toss the chicken, sausage, sauce & pasta together and serve with crusty bread.
Sorry for my lack of quality pictures...I was using my iPhone...
Till next time!