CAJUN PASTA

Serves: 6 | Level: Easy | Approximate Time: 38 minutes

Ingredients:

• 1 pound of Chicken Breast, cut into 1” pieces
• ½ pound shrimp (deveined) (optional)
• 1 pound of Sausage (Andouille or Beef)
• ½ Green Bell Pepper
• 1 cup Tri-color peppers
• 3 cloves of garlic
• 2 shallots
• 5 tbsp. of avocado oil
• 1 tbsp. olive oil or avocado oil
• 3 tbsp. Cajun Soul Seasoning
• 2 tsp sea salt
• 1 cup of smoked Gouda
• 1 cup parmesan
• 1 pound fettuccine pasta
• 2 32oz of low sodium chicken broth
• 2 tbsp. All-purpose flour or 2 tsp of arrowroot
• 1 cup of Heavy Cream

Instructions:

1.   Use an 8-quart pot for 1 lb. of pasta. Fill the pot 3/4 full of water and broth (1:1 ratio). Bring to a boil, add 2 tsp salt, and the fettuccine, 1 tbsp avocado oil, and 2 tbsp parsley. Cook for 8-10 minutes, drain, and toss in 1 tbsp olive oil.
2. While the pasta cooks, heat 1 tbsp avocado oil in a cast iron pot. Sauté diced chicken with 1 tbsp Cajun soul seasoning for 6-8 minutes. Set aside.
3. Add the sausage, peppers, shallots, and garlic to the heated pan. Cook for 4 minutes, then add the shrimp, 2 tbsp avocado oil, and 1 tbsp Cajun soul seasoning. Cook for another 2 minutes.
4. Add 2 tbsp avocado oil to an 8-quart pot. Once heated, add shallots and sauté until translucent. Add 2 tbsp flour and 1 tbsp Cajun Soul seasoning. Gradually add 1 ½ cups of chicken broth. After the broth, add 1 cup of heavy cream, ½ cup parmesan cheese, 1 cup smoked gouda, and 1 tbsp Cajun Soul seasoning.
5. Add the cooked chicken and veggies back into the pot, cook for 4 minutes.
6. Lower the heat and toss the cooked pasta in the sauce, let it simmer for 8 minutes.
7. Serve and garnish with chopped parsley and parmesan. Enjoy!