Ingredients :
6 lasagna noodles
10-12 large shrimp
1 chicken breast
1/2 old bay
salt and pepper to taste
1 tbsp. onion powder
1 tsp garlic powder
1/2 tbsp. dry parsley
1 tsp smoked paprika
4 tbsp. finely chopped onion
1 tsp minced garlic
1 tbsp. unsalted butter
1 cup half and half
4 oz. cream cheese
1/2 cup parmesan cheese (divided)
8 oz. Monterey jack cheese (divided)
Instructions:
In a large non-stick skillet melt the butter over medium heat and cook shrimp until no longer pink, 3 minutes a side. Set aside and cover.
In a large stock pot, or Dutch oven over medium heat, heat oil until shimmering.
Brown chicken on all sides 5-10 minutes.
Check for doneness and place the chicken in a bowl and set it aside.
Cook sausage for 10 minutes, until browned.
Add the sausage to the chicken in the bowl and cover.
Meanwhile, prepare fettuccine according to package directions; drain and set aside.
In the same stock pot, add onion, pepper, celery, and red pepper flakes.
Cook over medium heat for 10 minutes.
Stir in Cajun seasoning and flour and cook for 1 minute.
Slowly stir in chicken broth, whisking to avoid clumps.
Increase heat to medium-high heat and bring to a boil for 1 minute.
Reduce to a simmer and stir in heavy cream and pasteurized cheese; stir to melt the cheese.
Stir in reserved chicken, sausage, and pasta. Toss to coat evenly.
Add shrimp, green onions, Parmesan cheese, and fresh parsley.
Enjoy
