Cajun Chicken & Sausage Pasta

Cajun Chicken and Sausage Pasta:

from MyRecipes.com 

Ingredients

• 1 tbs butter
• 1 lbs medium-size fresh shrimp, peeled and deviened
• 1 tbs olive oil
• 1 – 2 lb chicken boneless, skinless, dark or light meat, cut into 1″ cubes
• 1  (12-ounce) package fettuccine
• 1/2  lbs 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 teas red pepper flakes
• 1 1/2  tbs salt-free Cajun seasoning
• See my Sept 12 post on Colonel Paul's Cajun Seasoning
• 3  tbs all-purpose flour
• 2  cups  chicken broth
• 1 1/2  cups  heavy cream
• 6  oz pasteurized prepared cheese product, cubed (Velveeta)
• 3/4  cup  chopped green onions
• 1/3  cup  grated Parmesan cheese
• 3  tbs chopped fresh parsley

Preparation:

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 stock pot, or Dutch oven over medium heat, heat oil until shimmering. Brown chicken on all sides 5-10 minutes. Check for doneness and place chicken in a bowl and set aside. Cook sausage 10 minutes, until browned. Add to chicken in bowl and cover.
Meanwhile, prepare fettuccine according to package directions; drain and set aside.
In the same stock pot, add onion, pepper, celery, and red pepper flakes. Cook over medium heat 10 minutes. Stir in Cajun seasoning and flour and cook 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 pasteurized cheese; stir to melt cheese.
Stir in reserved chicken, sausage and pasta. Toss to coat evenly. Add shrimp, green onions, Parmesan cheese and fresh parsley. Serve.
Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley.