Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken breasts (cubed)
  • 14 ounces hot smoked sausage (sliced)
  • 2 bell peppers (cored, seeded and sliced (I used red and green))
  • 1 small yellow onion (sliced or chopped)
  • 1 pound campanelle pasta (uncooked)
  • 4 cups chicken stock
  • 1 cup Chardonnay
  • 2 tablespoons Cajun Spice Mix (recipe below)
  • 1 teaspoon kosher salt
  • 2 cups freshly shredded Parmesan cheese
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instruction

  • Combine all Cajun Spice Mix ingredients in a small bowl and set aside.
  • Combine the chicken, sausage, peppers, onion, pasta, chicken stock, wine, 2 tablespoons Cajun Spice Mix, and salt in a Dutch oven or 12-inch braising pan. Stir to combine. Cover and bring to a boil. Remove the cover and cook until the pasta is al dente (has a bite to it), 10 to 12 minutes, stirring occasionally to keep the pasta from sticking.
  • Remove from the heat and add the Parmesan cheese. Stir until the cheese melts into the pasta. Add the cream and stir to combine. Sprinkle with the parsley.