Cajun Chicken and Andouille Pasta

A creamy alfredo with a good kick!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken breast, cut into thin strips
• 1  lb  smoked andouille sausage, sliced into bite size pieces
• 2 -3  teaspoons  cajun seasoning
• 2  tablespoons butter, unsalted
• 2  cups half-and-half
• 1⁄4 cup sun-dried tomato, seeded and sliced
• 1⁄2 red bell pepper, seeded, sliced into 1/4 inch wide strips
• 1⁄2 green pepper, seeded, sliced into 1/4 inch wide strips
• 1⁄2 medium red onion, sliced into 1/4 inch strips
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 1⁄4 dried basil
• 2  garlic cloves, crushed, peeled and minced
• 1⁄2 cup parmesan cheese, grated
• 16  ounces pasta, I use bow ties

Directions

1. Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
2. In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
3. Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
4. Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
5. Pour over hot pasta and toss with Parmesan cheese.