Chicken & Sausage Pasta

Makes 6-8 servings.

Ingredients:
12 oz uncooked pasta (I used penne)
2 T olive oil
5 pieces of Italian sausage, remove casing
    and cut up into 1/4-1/2" pieces
1/2 c red bell pepper, diced
1/2 c yellow bell pepper, diced
1/2 c onion, diced
1 T minced garlic
1 T + 2t Emeril Essence spice mix 
   (*see below)
1/2 c dry white wine
1 1/2 lbs of chicken or raw shrimp, 
     peeled and deveined
2 t fresh lemon juice
1 1/2 c heavy cream
1/2 c grated Parmesan cheese
1 T dried parsley or 3 T fresh chopped parsley

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain in a colander. Return to the pot and toss with 1 T Olive Oil. Cover and keep warm while finishing the recipe.

While pasta is cooking, in a large skillet, cook the sausage over medium heat until browned and cooked through. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.

Heat 1 T Olive Oil in skillet. Saute peppers and onions about 3 minutes. 
Add garlic and 1T Emeril Essence spice mix, stirring and cooking for 1 minute. 
Add white wine, deglazing skillet. Cook until wine is almost all reduced.
Add shrimp or chicken and sprinkle with remaining 2 t spice mix. 
Cook until chicken or shrimp is done.
Add lemon juice and cream and bring to a boil.
Cook, stirring until starting to thicken.
Add cheese and parsley and sausage. Cook 2-3 more minutes.
Then add pasta and cook until heated through and well coated. 
Remove from pan and serve in pasta bowls with warm toasty bread. 

*Emeril Essence spice mix...
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne
1 T oregano
1 T thyme
Mix ingredients together and store in an airtight container.