Am I glad last week is over.
Most of the household had colds and two of them are still recovering.
Lucky me didn’t get it that bad…..this time.
I am however trying to pull myself out of a funk of sorts.
I have been taking guitar lessons for well over two years now.
I have a fabulous teacher/mentor/friend that is overflowing with knowledge and is more than willing to share that knowledge and experience with his students.
But every once in a while I think….
What The Heck Am I Doing?
Am I just fooling myself into thinking, wishing, HOPING that SOMEDAY I will be good enough to play with others and god forbid be in a band even????
So this last week I really didn’t play much.
Just didn’t have it in me (and yes I was exhausted from fighting off a cold).
I went to my lesson this week and talked to David about my funk.
And I feel way better now.
My funk is gone.
It is so gone that I am actually looking at new/used guitars and no you can never have too many!!! (heh heh)
(my current inventory is 4)
4 tablespoons of extra virgin olive oil
1 pound of chicken, cut into bite sized pieces
1/2 teaspoon of kosher salt
freshly ground black pepper to taste
14 oz smoked sausage, sliced on the diagonal
4 cloves of garlic, minced
1 quart of low-sodium chicken broth
2 1/2 cups of heavy cream
1 pound of dried penne pasta
1 1/2 tablespoons of Cajun seasoning plus more for topping
4 oz of freshly shredded parmesan cheese
1 cup of Italian flat leaf parsley, minced
Start with a large covered cooking pot.
Season chicken with salt and pepper and brown in olive oil over medium high heat.
Add sausage and continue to cook until lightly browned.
Stir in garlic and cook for for about two minutes.
Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
Stir together and bring to a simmer over medium high heat.
Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
Remove pot from heat and stir in parmesan cheese.
Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.