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1
Heat a Dutch oven or large pot over medium high heat.
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2
Add the Polska Kielbasa and cook until browned, stirring often.
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3
Remove them from the pot with a slotted spoon and set aside.
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4
Remove all but 1 tablespoon of grease from the pot and add 1 tablespoon butter.
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5
Sprinkle chicken breasts generously with Cajun seasoning (about 1 teaspoon), put them into the pot and cook about 4 minutes per side over medium high heat or until cooked through.
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6
Remove from Dutch oven and set aside with the kielbasa.
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7
Cook the pasta in a large pot of salted boiling water, according to package instructions for al dente.
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8
When done, drain it.
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9
Meanwhile, while the pasta is cooking, turn the heat to medium and melt the remaining 3 tablespoons butter in the Dutch oven.
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10
Add the onions, carrots, celery, red pepper and sun-dried tomatoes.
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11
Saute about 3-5 minutes until soft.
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12
Add the garlic and cook another minute until fragrant.
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13
Add the flour and whisk for about 2 minutes.
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14
Slowly add the chicken broth and the milk.
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15
Bring the mixture to a boil and reduce heat and simmer for a couple of minutes until beginning to thicken.
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16
Add the peas and simmer another couple of minutes.
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17
Remove from heat and stir in the Parmesan cheese and an additional teaspoon of Cajun seasoning.
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18
Dice the chicken and add it back into the Dutch oven with the kielbasa and cooked pasta.
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19
Mix well.
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20
Garnish with additional Parmesan cheese if desired.
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21
Enjoy!
