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Pasta Atchafalaya

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  • 1 chicken breast

  • 4 mushrooms-sliced

  • 6 26/30 sized shrimp peeled and deveined

  • 2 inch link of andoulle sausage cut into 1/2" disks, then quartered

  • 1/4 large onion, small diced

  • 4 large leaves of fresh basil, chiffounded

  • 1/8 tsp paprika

  • 1/4 cup parmesan

  • 3 cloves garlic minced

  • olive oil (enough to sauteé)

  • 1 cup heavy cream

  • 1/2 green pepper, small diced

  • 1/2 cup white wine

  • 1 stalk celery, small diced


Sauteé onions until transparent. Add celery and bell pepper. Sauteé for 2 minutes. Add garlic. Sauteé one minute. Add shrimp, andoulle, and chicken. After 3 minutes, add other ingredients except heavy cream, and parmesan. Sauteé for 1 minute. Add cream and parmesan. Toss lightly, and serve hot with more parmesan on top.

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