Spicy Creole Chicken Fettuccini

One of my oldest and dearest friends called and said that she was in town, doing a little Christmas shopping, and wanted to stop by in the evening. I was thrilled and invited  her over for dinner.The only problem was that I had to work until 4:00 pm. and didn't have time for a trip to the grocery store, so I was going to have to use what I had on hand. When I looked into my fridge, I found a package of chicken tenders, a couple of  links of Andouille sausage, and a carton of whipping cream. And of course, I always have the Cajun trinity on hand. I then looked in my pantry and found a can of portobello mushrooms, diced tomatoes with green chilies, and a package of fettuccini. Since she loves pasta, I decided to make one of my faves, that is also a favorite dish of hers. She gave me this recipe about 5 years ago and  when I tell you that it's out of this world, then you know that I mean it, cher! And so easy for those busy days. Cest bon!

Spicy Creole Chicken Fettuccini

8 oz. fettuccini pasta, cooked according to package, and  drained
1 lb. chicken tenders. cut into bite size pieces
2 links Andouille sausage, sliced thin, (or other smoked sausage)
1/2 cup each onions, bell peppers, and celery, chopped
2 cloves of garlic, minced
1/4 cup flat leaf parsley, chopped
1 10 oz. can diced tomatoes w/ green chilies
1  8 oz. can chunky portabello mushrooms, drained
2 tbs.'s Worcestershire sauce
2 tbs.'s Creole seasoning, divided
Salt to taste
1/4 cup dry white wine
2 cups whipping cream
1/4 cup grated Parmesan cheese

In large skillet, saute the chicken and sausage on medium heat, in the olive oil, with 1/2 of the Creole seasoning,  for 5 minutes. Add the vegetables and garlic and stir fry for 5 more minutes. Add the tomatoes w /green chilies,  mushrooms, parsley, and Worcestershire sauce and wine and mix well. Lower heat, cover and simmer for 10 minutes. Gradually add the heavy cream and stir and cook until thickened. Stir in the other tbs. of Creole seasoning and the Parmesan cheese, and stir until blended. Serve over fettuccini pasta, with fresh steamed broccoli, and French bread, and maybe a nice glass of white wine. Bon appetit!