Ingredients

Main Ingredients

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2 Chicken Breast (or 4 thin fillets)

8-12 oz Andouille Sausage

1 Red Bell Pepper

1 Green Bell Pepper

¼ bush Italian Parsley

2 lbs Penne Pasta

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Meat Seasoning

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4 tbsp Cajun Seasoning

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OOOOOOOR

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Homemade Cajun Season

1 tbsp Smoked Paprika

1 tbsp Garlic Powder

2 tsp Onion Powder

1 ½ tsp Cayenne Pepper

2 tsp Dried Oregano

2 tsp Dried Thyme

1 tsp Black Pepper

½ tsp White Pepper

Salt (to taste)

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Sauce

2x 28 oz cans Crushed or Whole Tomatoes

½ cup Heavy Cream

5 cloves Garlic

½ Yellow Onion

1 tsp Smoked Paprika

1 tsp Garlic Powder

½ tsp Onion Powder

1 tsp Dried Oregano

2-3 Basil Leaves

2 tbsp Unsalted Butter

¼ cup Grated Parmigiano Reggiano

Black Pepper (to taste)

Salt (to taste)

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Preparation

Make the Seasoning

1. Combine 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 2 teaspoons onion powder, 1.5 teaspoons cayenne pepper, 2 teaspoons dried oregano, and 2 teaspoons dried thyme to make the seasoning blend

Ingredient Prep

2. Dice a large yellow onion into fine pieces and roughly chop 5 cloves of garlic

3. Slice red and green bell peppers into thin strips (about ¼ inch thick)

4. Roughly chop a handful of fresh parsley and set aside

5. Cut 12 ounces of andouille sausage in half lengthwise, then cut into dice pieces

6. Coat 2 chicken breasts (or 4 thin fillets) with olive oil and evenly distribute the seasoning blend over both sides

7. Season chicken with salt and black pepper

Cooking the Meat

8. Heat a large pan to medium-high heat and add a drizzle of olive oil

9. Add diced sausage to the pan and sear for a couple minutes, then flip and stir

10. Add bell peppers to the sausage and cook together for 4-5 minutes with constant stirring until peppers have char and begin to soften

11. Remove sausage and peppers to a bowl

12. Reduce heat to medium and add olive oil to the same pan

13. Carefully lay in chicken pieces without overcrowding (cook in batches if needed) and cook for 3 minutes on the first side

14. Flip chicken and cook for 2-3 minutes on the second side, then flip again for a final 3 minutes until fully cooked

15. Remove cooked chicken and set aside

16. Add olive oil to the pan and sauté the diced onions and garlic

17. Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 1 teaspoon dried oregano, and 1 teaspoon red chili flakes to the onions and garlic

18. Keep the mixture moving for 3-4 minutes until fragrant

19. Add two 28-ounce cans of whole peeled tomatoes (with juice) to the pan

20. Reduce heat to a light simmer and crush the tomatoes to desired consistency

21. Simmer for about 15 minutes until excess moisture evaporates and sauce thickens

22. Stir in 0.5 cup heavy cream, 2 tablespoons unsalted butter, and 0.25 cup grated Parmigiano-Reggiano

23. Tear in a few pieces of fresh basil and fold together

24. Add the cooked sausage and bell peppers back into the sauce and mix carefully

25. Taste and adjust seasoning with salt and black pepper as needed

26. Remove sauce from heat

Cooking the Pasta

27. Fill a large pot with water and bring to a boil

28. Add a couple generous pinches of salt to the boiling water

29. Add 2 pounds of penne pasta to the boiling water and stir periodically

30. Cook pasta for about 12 minutes until al dente

31. Reserve a good amount of pasta water, then strain the pasta

32. Return drained pasta to the pot with heat off

33. Pour the sauce over the pasta and fold together until incorporated

34. Add a little pasta water to help the sauce coat the pasta

35. Sprinkle the chopped parsley over the pasta

36. Divide the pasta into meal prep containers and top with freshly grated Parmigiano-Reggiano