| | Directions |
- Toss chicken tenders with the Bayou Cajun spice, shake off excess.
- In a large skillet, melt 2 tbsp butter or margarine.
- Add chicken tenders, and cook till no longer pink inside, (5-6 minutes)remove and set aside.
- In same skillet, cook sliced mushrooms in 2 tablespoons of butter or margarine, when almost browned add wine and reduce to half, set aside.
- In same skillet, saute chopped onions in 2 tablespoons of butter, or margarine, set aside.
- Remove the sausage from the casings.
- In same skillet cook the Premio sweet Italian sausage in the oil, breaking apart, until browned.
- To the sausage add, mushrooms, chicken tenders, broth, heavy cream, parsley, onions, red roasted peppers, garlic powder, and cheese, mix well
- Cook pasta according to the package directions.
- Add cooked pasta to 6 large bowls ladle mushroom mixture over pasta.
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Servings: 6
|  | | Ingredients | | - | | 6 tablespoons butter or margarine |
| - | | 1 tablespoon oil |
| - | | 1 3/4 pounds chicken tenders - sliced thin |
| - | | 3 tablespoons Cajun spice |
| - | | 10 ounces mushrooms - sliced |
| - | | 1/2 cup white wine |
| - | | 16 ounces Premio sweet Italian sausages |
| - | | 1 cup heavy cream |
| - | | 7 ounces red roasted peppers - drained and sliced thin |
| - | | 1 cup chicken broth |
| - | | 1 onion - small in size and diced |
| - | | 2 tablespoons garlic powder |
| - | | 1/2 cup fresh parsley - chopped |
| - | | 1/2 cup parmesan cheese |
| - | | 16 ounces penne or rigatoni pasta |
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