1/2 lb of Andouille sausage, removed from casing
1/2 to 3/4 lb of boneless, skinless chicken breast, cut into bite size pieces
2 tsps of Cajun seasoning
1 tsp of sage
2-4 tbsp of finely chopped onions (depending on your taste)
2 stalks of celery, chopped
1/2 bell pepper (any color) chopped
2-3 cloves of garlic, minced
1 jar of Alfredo sauce (I used Ragu Light Parmesan Alfredo)
3/4 c of mozzarella cheese, shredded
1/2 c of cheddar cheese, shredded
1/4 to 1/2 c of half and half
Preheat 350. Cook pasta to al dente. In large skillet, combine sausage, chicken, Cajun seasoning, and sage. Break up sausage as you would when cooking ground beef. Cook meat until chicken is no longer pink. Remove with a slotted spoon, leaving the juices in pan. Saute onion, pepper, celery, garlic until tender in same pan-adding EVOO sparingly if needed. Remove from heat, drain grease, and add meat mixture, Alfredo sauce and cheddar cheese. Mix well. Add cooked pasta-mix well. Lightly grease an 8x8 pan or a 2 1/2 quart baking dish. Pour half and half over top-using more for a creamier texture. Top with mozzarella cheese. Bake 35 mins. Place under a high broiler until top starts to brown.
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