• 1 Pound Rigatoni
• 2 14oz cans Chick Peas
• 1 Stick of Butter, Cut Into Thirds
• 1 Pound Chicken Breast, Boneless and Skinless
• Cajun Seasoning
• 12oz Andoille or Chorizo Sausage, Cut Into 1/4 Inch Slices
• 8oz Fresh Portobello Mushrooms, Cut into 1/4 Inch Slices
• 4 Cloves of Garlic, Minced
• 1 Cup White Cooking Wine (optional)
• 1 Cup Chicken Stock
• 1 Cup Water
• 1 Cup Heavy Cream
• 1 Cup Shredded Parmesan

Method-

Cook the pasta al dente, drain and set aside.

Drain the two cans of chick peas. Half and coat with a little oilve oil and about 1 Tbsp of Cajun seasoning. Bake the cajun chick peas at 400 degrees for about 15 minutes, shaking them once or twice so they don’t burn. Set aside. Should be a little crunchy but not hard.

In a large skillet, heat up 1/3 of the butter. Season the chicken breast with the cajun seasoning and brown on each side in the butter. Reduce the heat to medium so as to not burn the butter. After about 10 minutes, set the chicken aside to cool. Add the sausage to the pan with another 1/3 of the butter. Sautee until cooked through and remove the sausage from the pan. Using the last of the butter, sautee the mushrooms for 3-5 minutes or until just tender. Set the mushrooms aside too. In the same pan, sautee the garlic for 2-3 minutes with the drained chick peas. Add in the wine to deglaze, if not using the wine, add 1 1/2 cups of water and 1 1/2 cups of chicken stock. Bring to a simmer, cut the chicken into strips and put the chicken, sausage and mushrooms in the sauce. Add the cream and bring it all to simmer. Add in the cheese and stir to melt. Add in the pasta and stir to combine. Top with toasted chick peas and serve!

Serve with tortillas and enjoy!