Chicken ala Ron Recipe

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  • 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
  • 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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