Chicken and Andouille Pasta

Preparation Time: 30 Minutes 	Yield:6 Servings

5 boneless chicken breasts
1 cup diced andouille
3/4 cup flour
1/2 cup olive oil
1/4 cup diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/2 cup diced tomatoes
1/2 cup sliced mushrooms
1/4 cup diced garlic
pinch of dry thyme
pinch of dry basil
1 ounce dry white wine
4 cups heavy whipping cream
salt and cayenne pepper to taste
1/4 cup chopped parsley
3 cups cooked rotini pasta

Cut chicken breasts into one inch cubes and season with salt and pepper.
Dust lightly with flour and set aside. In a ten inch heavy bottom saute
pan, heat olive oil over medium high heat. Saute chicken until lightly
browned on all sides. Add andouille, onions, celery, bell peppers,
tomatoes, mushrooms and garlic.  Saute approximately three to five
minutes or until vegetables are wilted. Add thyme and basil and deglaze
with white wine. Add heavy whipping cream and bring to a low boil.
Stirring occasionally, allow cream to reduce and thicken until
approximately one half in volume.  Season to taste using salt and
pepper.  Add parsley and cooked pasta.  Blend well into sauce and serve
immediately.