Louisiana Pasta

Lucille's Smokehouse BBQ Restaurant Copycat Recipe

Serves 6-8

2 chicken breasts, cooked and diced
3 tablespoons butter
20 medium shrimp, thawed 
1/2 pound kielbasa sausage, sliced
1 cup mushrooms, cleaned and sliced
1 cup sun-dried tomatoes or freshly diced tomatoes
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into strips 
salt and pepper, to taste
3 cups heavy cream
1/2 cup Romano and/or Parmesan cheese, grated
1/2- 1 1/2 teaspoons cayenne pepper, depending on your spicy preference
16 ounces dry penne pasta

In a large skillet, melt the butter over medium high heat.  Add the diced chicken, sausage, shrimp, mushrooms, tomatoes, bell peppers, and salt and pepper.  Saute, stirring often, until the mushrooms and shrimp are cooked thoroughly. Add the cream, Romano or Parmesan, and the cayenne.    Once it is boiling, reduce to a simmer and let the cream reduce by half. 

Meanwhile, cook the pasta al dente by following the directions on the package.  Drain. If the pasta sauce is still really thin, combine 2 tablespoons milk with 2 tablespoons of corn starch in a small bowl. Stir to combine. While stirring the sauce, add the cornstarch mixture slowly.  Let the sauce heat up again, and the mixture should thicken a bit. Add the drained pasta to the sauce.  Toss to combine.