1/3 cup of parmesan cheese
2 red peppers – diced
1/3 cup white wine (I used Dreaming Tree Sauvignon Blanc)
1 cup reserved pasta water
1 shallot – sliced
2 tbsp. butter
3 preserved lemons – seeds removed, halved and thinly sliced (https://yummybazaar.com/collections/epicurien/products/epicurien-preserved-whole-lemons)
1 cup cooked chicken
1 package chicken andouille sausage (Trader Joe’s)
1 – 15 oz can of chick peas drains and rinsed
1 package of pasta (I used Barilla Casarecce) https://www.barilla.com/en-us/products/pasta/collezione/casarecce
This is a great recipe that is done in minutes. I used leftover baked chicken thighs in this but I imagine it would also taste great with shrimp.
Cook the pasta according to directions on the package
While the water for the pasta is heating, sauté peppers and shallots and preserved lemons in olive oil for about three minutes.
Add the andouille sausage and continue to cook over medium heat for another two minutes. Add the chicken and the chick peas and combine until thoroughly mixed and heated through
Drain the pasta reserving a cup of pasta water. Put the pasta back into the pot and add the sausage mixture to the pot.
Add the juice of one medium lemon, wine, Parmesan cheese, butter and pasta liquid and mix