This ultimate spicy and savory chicken and sausage pasta has the perfect kick without the fuss of high-fat ingredients such as pork sausage. With the use of turkey sausage, chicken, and an array of specially blended spices this dish is flavor-packed and sure to fill up your family. In honor of my illustrious sorority, Delta Sigma Theta Sorority Incorporated, I wanted to bring out the crimson and cream in this recipe with the use of Red Bell Peppers, Yellow Bell Peppers, and my special cajun creamy sauce. This recipe is simple and sure to win anyone over. Happy Sisterhood Month, sorors! I hope you enjoy this recipe specially made for you.
(Serves 4-5 people)
Meat & Protein
6 ½ oz. Smoked Turkey Sausage (½ package)
3 Boneless, Skinless Chicken Breasts
1 tbsp Fresh Lime Juice 1 Yellow Bell Pepper, diced 1 Red Bell Pepper, diced 1 Yellow Onion, diced 3 Cloves Garlic, minced 2 Handfuls Fresh Spinach 8 springs tbsp Fresh Italian Parsley, chopped
Baking & Spices
1 tbsp Cracked Black Pepper (more, if desired)
2 tbsp Cajun Seasoning 1 tbsp Salt (more, if desired) 1 ½ tsp Garlic Powder
**Note: If the type of Cajun Seasoning you use is high in salt, eliminate the salt added at the end.
Oils & Vinegars 1 tbsp Extra Virgin Olive Oil 1 tbsp Canola or Vegetable Oil Liquids 4-6 Quarts of Water for boiling
Dairy 3 tbsp Butter (Unsalted) 1 cup Heavy Cream 3⁄4 cup Shredded Parmesan Cheese
Condiments 1 cup Low Sodium Chicken Stock
Pasta & Grains 10 oz. Box of Penne Pasta
Wash the Chicken Breasts! Dry the chicken with paper towels. Place the chicken breasts in a large Ziploc bag and add 1 tbsp of Extra Virgin Olive Oil, Juice from 1 Lime, 1⁄2 tsp. of Cracked Black Pepper, 1⁄2 tsp. of Salt, 4 chopped sprigs of Fresh Parsley, and 1 tbsp of Cajun Seasoning. Let the chicken marinate for 1 hour before cooking. Tip: If the chicken breasts are large, slice them in half.
In a large pot add bring 4-6 quarts of Water, 1⁄2 tbsp. of Salt, and 1 tbsp of Canola or Vegetable Oil to a boil. Add 10 oz. of Penne Pasta (full box) and cook al dente for about 11 minutes. Occasionally stir the pasta gently. Remove the pasta from the heat, drain, and rinse in cold water. Set aside to be used later.
In a large skillet, add 1 tbsp of Canola or Vegetable Oil. On Medium/High Heat, cook the chicken breasts on both sides until the internal temperature is 165 degrees. Remove the cooked chicken breasts and set them aside on a foil-covered plate to preserve the heat.
Cut the Smoked Turkey Sausage link on the bias and sear on both sides in the same skillet. Set aside on a foil-covered plate to preserve the heat.
Turn the heat down to medium and sauté the diced Yellow Bell Peppers, Red Bell Peppers, and Yellow Onions in the leftover oil from the sausage. Cook until the onions are translucent.
Add in the Minced Garlic, 1 tbsp of Cajun Seasoning, and 3 tbsp of Unsalted Butter.
Add in 1 Cup of Low Sodium Chicken Stock and let simmer. Then pour in 1 cup of Heavy Whipping Cream and let simmer until it begins to thicken.
Once it thickens add in 1⁄2 cup of Parmesan Cheese, 1 1⁄2 tsp of Garlic Powder, the remaining 4 sprigs of chopped Fresh Parsley, and Salt and Pepper to taste. Stir occasionally and let simmer for 1-2 minutes.
While the sauce is simmering, slice the chicken breasts on the bias.
Add the cooked pasta, Smoked Turkey Sausage, Chicken, and 2 handfuls of Fresh Spinach to the skillet. Stir and let simmer until the spinach is wilted down. Tip: For better presentation, you can serve the sliced chicken on top of the pasta.
Serve immediately topped with Fresh Parsley and Parmesan Cheese.
Now you have something cooked from the SOUL. Serve it to the CULTURE!