Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes
- 2 teaspoons Tony Chachere’s Original Creole Seasoning
- 1 12-ounce package smoked sausage, sliced into 1/2 inch rounds
- 1/2 white onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 8-ounces spaghetti
- 1/2 cup heavy whipping cream
- 1 tablespoon corn starch
Instructions
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Heat the oil in large skillet over medium heat. Add the chicken and sprinkle with the Creole seasoning. Add the sausage and cook, stirring occasionally, until the sausage has browned and the chicken is no longer pink on the outside. Use a slotted spoon to remove the meat to a bowl – leaving the grease in the pan. Set aside.
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Add the onions and peppers and cook until soft – 3 to 5 minutes. Add the garlic and cook for 1 minute. Add the chicken broth and canned tomatoes with the juice. Stir to combine. Break the pasta in half and add into the pan, pressing it into the liquid. Add the chicken and sausage back to the pan on top of the pasta. Cover and simmer for 5 minutes.
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Uncover, stir, and replace the lid. Cook for an additional 8 to 10 minutes, or until the pasta is tender. In a small bowl, whisk the corn starch into the heavy cream. Pour it into the pasta and stir to combine. Simmer until the sauce thickens. Add additional Creole seasoning to taste. Allow to rest for about 5 minutes before serving.
