Cajun Creole Pasta is actually a fusion of several cultures; a little bit Cajun, a little bit Creole, and with the optional chorizo sausage, a little bit Latin. Enjoy!
4 oz linguine pasta
4 oz uncooked chorizo sausage, optional
2 skinless, boneless chicken breast halves
2 tsp Creole seasoning, such as Emeril’s Essence
2 Tbsp butter
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
4 oz fresh mushrooms, sliced
2 green onions, chopped
1 cup diced fresh tomatoes
1 cup chicken broth, divided
1/2 cup heavy cream
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. If choosing to use the chorizo sausage, crumble it into a large skillet and cook until just beginning to brown. Remove the sausage with a slotted spoon, leaving the drippings in the pan. Set the sausage aside for later.
3. Sprinkle the top of the chicken generously with half of the Creole seasoning. In the same large skillet over medium heat, sear the chicken, seasoned side down, in the butter until lightly browned. Sprinkle the unseasoned side of the chicken with the remaining Creole seasoning, then turn the chicken over and continue cooking until almost tender.
4. Add the red bell pepper, green bell pepper, and mushrooms and cook a couple of minutes, then add the tomatoes and green onion. Cook and stir for 2 to 3 minutes. Return the chorizo sausage to the pan. Add half of the chicken broth, scraping up any browned bits from the bottom of the pan and allow to reduce by half. Lower the heat.
5. Add the remaining broth, cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.