ONE SKILLET CAJUN CHICKEN AND PASTA

• 2 tablespoon extra virgin olive oil
• 1/2 whole onion, sliced thin
• 8 ounce smoked andouille sausage, sliced
• 1 pound foster farms simply raised chicken breasts, cubed
• 1 whole red bell pepper, seeded and sliced
• 1/8 teaspoon cayenne pepper or to taste
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 16 ounce dried linguini, broken in half (for gluten free use brown rice noodles)
• 4 cup chicken stock
• 1 cup half and half or whole milk
• 1 cup parmesean cheese

1. In a deep skillet or pot with tight fitting lid add olive oil and heat over medium-high heat. Add onions and stir until starting to soften. Stir in sausage and cook until starting to brown. Stir in chicken, bell pepper, herbs, spices, and salt. Stir until chicken starts to cook. Mix in pasta, chicken stock, and half and half. Bring to a simmer, stir, and cover. Reduce heat to low and cook for 14 minutes or until pasta is tender. Remove lid and cook for an additional 1 minute if needed to thicken sauce. Remove from heat and stir parmesan cheese. Stir until cheese is melted.