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Chef Kiara Jones’ Chicken, Sausage, and Shrimp Pasta
Ingredients:
- 1 shallot or sweet onion
- 4 – 5 fresh garlic cloves or 1 tsp. garlic paste
- 1lb. Smoked Andouille sausage
- 1 bunch fresh basil
- 2 chicken breast
- 1 Tbsp. Avocado oil
- 1 Tbsp. Kinders garlic and herb
- 1 Tbsp. Chef merito chicken seasoning
- 1 Tbsp. Smoked paprika
- 1lb. 16/20 Shrimp
- 1lb. Malfadine pasta noodles
- 1 Tbsp. flour
- 1/4 cup chicken stock
- 1 quart heavy whipping cream
- 1 Tbsp. Italian seasoning
- 1 Tbsp. Garlic and herb
- 1 Tbsp. Onion powder
- 1 Tbsp. Red pepper flakes
- 1 Tbsp. Black pepper
- 1 Tbsp. Smoked paprika
- 3 cups fresh broccoli
- 1/2 cup Parmesan reggiano
- 1 stick butter
- 1 Tbsp. Kosher Salt
Instructions:
- Start by small dicing one shallot, mince fresh garlic
- Slice andouille sausage
- Roll basil and chiffonade cut it
- Rub chicken down with oil, Season chicken breast with buttery garlic and herb, chicken seasoning and smoked paprika
- Season shrimp the same way
- Boil pasta noodles
- Sear chicken breast in olive oil and cook until it reaches internal temp of 165 baste with butter
- Remove chicken and sear sausage in same pan
- Sear shrimp about 60 sec per side
- In same pan saute shallot until translucent and garlic until fragrant then add flour as a thickening agent for sauce or corn starch slurry at the end
- Deglaze with 1/4 cup chicken stock
- Add in heavy cream and season it with kosher salt, italian seasoning, garlic and herb, onion powder, smoked paprika, black pepper and red pepper flakes
- Add in broccoli and let it simmer for about 3 minutes, add basil, noodles, mix until well combined
- Top with Parmesan cheese
- Top with shrimp, chicken and sausage and mix
- You can add pasta water if its too thick.