INGREDIENTS

1 pound (454 grams) farafalle pasta

2 tablespoons canola oil

1 tablespoon butter

1 medium onion, diced

1 stalk celery, diced

1 medium bell pepper, diced

¼ teaspoon salt

¼ teaspoon black pepper

4 large cloves garlic, finelly chopped

1 link Polish sausage, cut into half-moon shapes

1 pound (454 grams) chicken breast, cut into bite size pieces

1-2 teaspoons cajun seasoning

¼ cup all purpose flour

2 cups chicken broth

2 bay leaves

½ cup half and half

½ teaspoon filé powder (optional)

DIRECTIONS

Bring a large pot of salted water to a boil. Cook pasta 2 minutes short of package direction. Reserve 1 cup of pasta water. Drain.

Set a large skillet over medium-heat, add the canola oil and the butter. Add the onion, celery, and bell pepper, add salt and black pepper. Cook until vegetables are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sausage. Cook until the sausage is brown, about 7 minutes.

Season the chicken with cajun seasoning and add to the skillet in a single layer. Cook until golden brown on one side, about 5 minutes. Sprinkle the flour over the chicken and stir to combine. Cook for about 3 minutes, stirring from time to time.

Add the chicken broth and half and half. Stir and cook until slightly thickened. Stir in the file powder.

Add the pasta to the skillet and cook for 2-3 minutes until pasta is al dente. If the sauce is too thick, add reserved pasta water. Garnish with chopped parsley.