Cajun Chicken & Andouille Sausage Pasta with Garlic Parmesan White Wine Sauce

Directions

1. Coat chicken in 1 tablespoon olive oil and sprinkle evenly with Cajun seasoning.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Cook chicken over medium high heat for 5-6 minutes per side, or until cooked through. Set aside.
4. In the same pan, cook Andouille sausage medallions until browned, stirring frequently. Set aside.
5. Cook pasta according to package directions.
6. In the same skillet you used to cook the meat, melt 2 tablespoons unsalted butter over medium heat.
7. Add finely minced garlic and cook until fragrant but not browned.
8. Add white wine and cook until reduced by half, about 10 minutes.
9. Add heavy cream, Parmigiano-Reggiano, and salt and pepper to taste.
10. Cook, stirring frequently, until well combined and cheese is melted.
11. Cut chicken into bite size pieces add into sauce with cooked sausage medallions.
12. Toss pasta with sauce and meat mixture.
13. Optional: serve topped with more fresh grated Parmigiano-Reggiano and finely chopped fresh parsley.