Cajun Chicken and Sausage Alfredo Pasta

This is a recipe made by special request from my son.

3 T olive oil
4 cloves garlic, minced
1 C cooked andouille sausage
1 C sundried tomatoes, chopped
1 lb boneless skinless chicken breasts
cajun seasoning
1/4 c white wine
3 c heavy cream
1 lb penne pasta, cooked al dente
1 c parmesan cheese
parsley

Turn on oven to 350

Coat chicken in cajun seasoning and blacken both sides over high heat in a cast iron skillet. Put in oven for 10 minutes or until it comes to 165 degrees. Slice chicken in strips and set aside.

In a large pot, heat oil and sauté garlic, sausage, chicken slices,  sun dried tomatoes, and T of cajun seasoning. Deglaze pan with white wine. Add heavy cream and bring to a boil to thicken sauce.

Add Parmesan, salt and pepper, parsley. Then stir in pasta.

Serve with green salad.

Kale, Potato, and Sausage Soup

I return to this soup over and over. Its called Zuppa Toscana or if made with chorizo, Caldo Verde. In an effort to eat healthier, I've started to substitute turkey sausage for the spicy Italian or chorizo. It is still delicious. I've also substituted fat free half and half for the equivalent amount of regular half and half or whipping cream.
 
1 bunch kale, chopped
1 onion, diced
4 cloves, garlic minced
1 pkg turkey sausage, spicy Italian, or chorizo, sliced
4 potatoes, cubed
1 c fat free half and half
1 liter of chicken stock
1 t smoked paprika
1/8 t cayenne pepper
salt and pepper

Saute onion, garlic and kale over medium heat until kale is wilted. Add stock, potatoes, and  sausage and simmer for 10-20 minutes, or until potatoes are done. Add half and half and seasoning and simmer for 10 more minutes.

Serve with crusty bread.