Cajun Chicken & Sausage Pasta

[Roxy15]

Cajun Chicken & Sausage Pasta:

1 T. Butter

1 lb. Medium-Size Fresh Shrimp, Peeled & Deveined

1 T. Olive Oil

1-2 lbs. Boneless, Skinless Chicken Breasts Cut Into 1-in. Cubes

1-(12-oz.) Pkg. Fettuccini

1/2 lb. Andouille Sausage, Chopped

1/2 Cup Butter Or Margarine

1 Medium Onion, Chopped

1 Small Green Bell Pepper, Chopped

4 Celery Ribs, Chopped

4 Garlic Cloves, Minced

1/2 Tsp. Red Pepper Flakes

1-1/2 T. Cajun Seasoning

3 T. All-Purpose Flour

2 Cups Chicken Broth

1-1/2 Cups Heavy Cream

6-oz.s Velveeta, Cubed

3/4 Cup Chopped Green Onions

1/3 Cup Grated Parmesan Cheese

3 T. Chopped Fresh Parsley

In a large non-stick skillet, melt the butter over medium heat and cook shrimp until no longer pink; 3 minutes a side. Set aside and cover.

In a large stockpot or Dutch Oven over medium heat, heat oil until simmering.

Brown chicken on all sides 5-10 minutes.

Check for doneness and place chicken in a bowl; set aside.

Cook sausage 10 minutes, until browned.

Add chicken to bowl and cover.

Meanwhile, prepare fettuccine according to package directions; drain and set aside.

In the same stockpot, add onion, pepper, celery and red pepper flakes.

Cook over medium heat 10 minutes.

Stir in Cajun Seasoning and flour and cook for 1 minute.

Slowly stir in chicken broth, whisking to avoid clumps.

Increase heat to medium-high heat and bring to a boil for 1 minute.

Reduce to a simmer and stir in heavy cream and Velveeta; stir to melt cheese.

Stir in reserved chicken, sausage and pasta. Turn to coat evenly.

Add shrimp, green onions, Parmesan Cheese and fresh parsley; stir and serve.