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Posted on: September 1st, 2016 by Jason Miller No Comments


Product Overview

Serves 4

2 tablespoons EVOO
1 ½ pounds chicken breasts, diced
8 ounces smoked sausage, sliced
3 cloves garlic, minced
½ large yellow onion, sliced
1 red pepper, sliced
1 green pepper, sliced
8 ounces mushrooms, sliced
16 ounces linguine pasta
5 cups chicken broth
1 cup heavy cream
1 cup shredded Parmesan cheese, plus 2 tablespoons
3 to 4 tablespoons Cajun Seasoning, or to taste

1. Add EVOO to a large stock pot. Add diced chicken breast to the pot and sprinkle with Cajun Seasoning, stir until chicken is evenly covered with seasoning. Add sliced sausage, stir until well combined. Cook 5 to 10 minutes on medium heat or until the chicken the cooked through.
2. Once the meat is cooked, stir in the garlic, onion, peppers and mushrooms. Continue cooking 3 to 5 minutes stirring often to cook evenly.
3. Break the linguine in half and add to the pot. Pour chicken broth over everything and mix well. Cover the pot and bring broth to a boil. Once boiling, keep covered bringing the heat down to a simmer for about 10 minutes, stirring often, until broth is mostly evaporated.
4. Stir in heavy cream and Parmesan cheese, stir until well blended. Sprinkle top with additional 2 tablespoons and serve immediately.

Note: For a spicier dish use Andouille sausage in place of the smoked sausage.


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