4
oz. Andouille
sausage (sliced)
2
boned and
skinned chicken breast (cubed)
2
Tbsp. olive oil
1 stalks of
celery (cut on the bias)
1 medium onion
(julienne)
1 green and red
bell pepper, (julienne)
1 Habanera
Pepper (diced, wear gloves)
1 Jalapeno
Pepper (sliced)
1
lrg. can chicken broth
2
cups tomatoes (diced and keep juice)
20-16/20s Raw Prawns (peeled and
devained)
2
cups fettuccini pasta (cooked al dente)
Sauté
sausage and chicken in hot oil in large skillet over medium heat until chicken
is done. Remove meats from oil and
reserve drippings in skillet.
Add
celery, onion, and peppers to reserved drippings; sauté’ until tender. Add chicken broth and diced tomatoes; simmer
15 minutes. Add prawns and continue
simmering for 5 minutes (tossing gently to make sure prawns are cooked)
Add cooked pasta, sausage, and chicken. Remove from heat. Cover and let stand for 5 minutes or until
liquid is absorbed.
