You are here: Home » Recipes » Chicken and Mushrooms with Sausage Chicken and Mushrooms with Sausage Yield 6 servings Chicken tenders are sauteed and tossed with mushrooms, onions and sausage, then served over penne or rigatoni pasta. PrintEmail Ingredients 6 tablespoons butter or margarine1 tablespoon oil1 3/4 pounds package chicken tenders, sliced thin3 tablespoons Bayou Cajun spice1 large package mushrooms (10 ounces) sliced such as white button, portobello or shiitake1/2 cup white wine1 package sweet Italian sausages, 6 links or 1 pound (casings removed.)1 cup heavy cream1 -- (7-ounce) jar red roasted peppers, drained and sliced thin1 cup chicken broth1 small onion, diced2 tablespoons garlic powder1/2 cup fresh parsley, chopped1/2 cup Parmesan cheese16 ounces penne or rigatoni pasta Instructions Toss chicken tenders with the Bayou Cajun spice; shake off excess. In a large skillet, melt 2 tablespoons butter or margarine. Add chicken tenders, and cook until no longer pink inside (5 to 6 minutes). Remove and set aside. In same skillet, cook sliced mushrooms in 2 tablespoons butter or margarine. When almost browned, add wine and reduce to half. Set aside. In same skillet, saute chopped onions in 2 tablespoons butter or margarine, set aside. Remove the sausage from the casings. In same skillet, cook sauce in the oil, breaking apart, until browned. Add mushrooms, chicken tenders, broth, heavy cream, parsley, onions, red roasted peppers, garlic powder, and cheese; mix well. Cook pasta to package directions. Divide pasta among 6 large bowls and ladle mushroom mixture over pasta.