Chicken & Andouille Alfredo Over Penne Pasta! One of my husband's favorites!

Approximately 4 Servings

INGREDIENTS

NOTE: Andouille can be optional, but increase Chicken Cutlets by maybe one if not using Andouille. You may as well subtitute the Penne with Bowtie or Fettucini, whatever your preference!

·      Thin Chicken Breast Cutlets (2-3)

·       Cajun Style Andouille Sausage (Half the package) I use Hillshire Farms

·       Grated Italian Cheese (2 Cups) I use Kraft 5 Cheese Italian and Freshly Grated Parmesan Reggiano

·       Heavy Whipping Cream (2 Cups)

·       Butter (2-3 Tablespoons)

·       EVOO (2-3 Tablespoons)

·       Chopped Garlic (1 Tablespoon, maybe slightly more)

·       Chopped Shallot (½ Tablespoon)

·       Fresh Spinach (4-5 Handfuls)

·       Basil (1 Tablespoon)

·       Italian Seasoning (1 Tablespoon)

·       Garlic Salt (5-6 shakes)

·       Onion Powder (1 Tsp)

·       Salt (to taste)

·       Crushed Red Pepper (1-2 shakes)

·       Chicken Broth or Stock (You’ll need maybe ½ Cup)

·       Extra Dry Vermouth (Less than ¼ Cup) I use Gallo, also this is optional

·       Marsala Wine (Less than ¼ Cup) Also, this can be optional but really adds to the flavor

·       Penne Pasta (3-4 handfuls)

DIRECTIONS

·      Boil the water and prepare the Penne according to directions. I add some salt and EVOO to the water.

·      Heat EVOO over medium high heat and sauté Chicken cutlets, until cooked, browned on each side Set aside. Then do the same with the Andouille.

·      Wipe the pan with a paper towel.

·      Add to the pan the butter over medium heat, as it melts, add some additional EVOO. Saute the Garlic and Onion until softened. Don’t allow the Garlic to burn.

·      Add the Heavy Whipping Cream and Cheeses.  Continuing to stir. 

·      Add in the seasonings.  At this point you’ll want to start tasting it until the flavor is to your liking, perhaps adding more of the seasonings.

·      Add in the Chicken Stock, Marsala and Vermouth if using.

·      Depending on the overall consistency, you can add additional Whipping Cream and or Cheese until it has that Alfredo like consistency. 

·      Add the Spinach and cook until blended in

·      Add the Chicken and Andouille back in to the pan.

·      Serve over the cooked pasta.