What do you get when you give a sixteen-year-old girl who loves pasta free reign in your kitchen? You get spicy, flavorful, creamy, luxuriant pasta bliss!
I love cooking with my daughter, and this recipe is great for a young cook. The directions are simple and easy to follow, and cooking the pasta in the liquid uses the starch from the noodles to naturally thicken the sauce. It’s a one pot meal. Brilliant and delicious!
1 pound chicken breast cut into 1-inch pieces
1 pound Andouille sausage, sliced
1 package uncooked fettuccini pasta
4 cloves garlic, minced
6 cups cold milk
1 cup reduced fat half and half
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup olive oil
1/2 cup shredded parmesan
1/2 cup chopped parsley
2 teaspoons Old Bay seasoning
2 teaspoons granulated chicken bouillon
1 teaspoon ground thyme
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon lemon pepper
1 teaspoon red pepper flakes
1) Combine spices Old Bay through lemon pepper in a small bowl.
2) Add 1/4 cup of the olive oil to a deep soup pot over medium heat until shimmering.
3) Add the chicken and spice mix, stir and cook until chicken is cooked through, 8 to 10 minutes. Remove the chicken with a slotted spoon and place it in a small bowl.
4) Add the sausage to the pot and cook until browned, about 5 to 7 minutes. Remove the sausage from the pot and add to the bowl with the chicken. Set bowl aside.
5) Add the remaining 1/4 cup of the olive oil to the pot and stir in the garlic, bell peppers and onion. Cook until vegetables are soft, about 3 to 5 minutes.
6) Stir in the milk and the half and half, and cook until mixture comes to a low boil.
7) Add the pasta and cook until tender, about 12 to 15 minutes.
8) Return the meats to the pan and stir in the parmesan and parsley.
9) Serve the pasta in deep bowls, sprinkled with additional fresh chopped parsley, grated parmesan, and red pepper flakes.