Creamy Cajun Noodles

A recipe with flavors that mix so well, you’ll want to make it daily! With chicken, shrimp, noodles and a creamy sauce your tastebuds wont forget.

12 oz No Yolks 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
4 cloves garlic, minced
2 Tbsps flour
2 cups half and half
1/2 cup grated Parmesan cheese
1/2 cup canned tomatoes, coarsely chopped

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.

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