1 pkg (12 ounces) No Yolks Extra Broad Noodles
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 lb medium raw shrimp (31/40 ct.), shelled and deveined
2 Tbsps Cajun or Blackened seasoning, divided
1 Tbsp olive oil
12 oz smoked Andouille sausage, sliced in half horizontally, cut into ½-in. slices
1 large yellow onion, cut into slivers
2 small red or green bell peppers, cut into 2-in. strips
cloves garlic, minced
2 Tbsps flour
2 cups half and half
1 lb medium raw shrimp (31/40 ct.), shelled and deveined
1/2 cup grated Parmesan cheese
1/2 cup canned tomatoes, coarsely chopped

Cooking Directions:

Cook noodles as directed on package; drain. Cover to keep warm.

Combine chicken and 1 Tbsp. seasoning. Heat oil in large deep skillet on medium-high heat until shimmering.

Add chicken and sausage; cook 5 to 6 minutes or until edges start to brown. Add onions and peppers. Cook and stir 3 to 5 min. or until crisp-tender.

Add garlic and flour; cook 30 seconds, stirring constantly. Stir in half & half and remaining seasoning. Bring mixture to a boil, gently scraping browned bits from bottom of pan. Add shrimp; cook 1 to 2 minutes or until done.

Reduce heat to medium; add noodles and cheese. Cook 1 to 2 minutes, tossing gently until combined. Top with parsley.

Create a Cajun seasoning with spices that you may already have in your spice cabinet. Combine equal parts dried oregano, thyme, paprika, garlic powder, onion powder, cayenne, salt and black pepper. Serve this dish with hot sauce for an extra spicy kick.