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Preheat your Blackstone on medium heat.
Season the boneless, skinless chicken thighs with a bit of olive oil and the Blackstone Bayou Blend seasoning.
Once the Blackstone is at medium temperature, cook the chicken thoroughly, flipping occasionally. Be cautious, as the seasonings may burn, so flip often. Once done, set the chicken aside to rest.
While the chicken is cooking, prepare the red and green bell peppers by removing the pith and seeds and chopping them into pieces similar in size to the chicken. Add them to the Blackstone with a bit of olive oil, salt, and pepper. Allow them to cook while monitoring the chicken.
Slice the sausage and add it to the Blackstone with the bell peppers. Cook until the sausage is done.
Dice the cooked chicken and add it back to the Blackstone with the bell peppers and sausage. Add 2 teaspoons of minced garlic (fresh garlic is recommended), al dente cooked pasta, half a bag of fresh spinach, 2 to 3 heaping spoonfuls of sun-dried tomatoes, including some of the oil from the sun-dried tomato jar, a quarter cup of fresh Parmesan cheese, 1/3 cup of heavy cream, 1 tablespoon of unsalted butter, and stir to combine all the ingredients. Adjust the Bayou Blend seasoning to taste.
To serve, transfer the mixture to a large family-style bowl, sprinkle with more fresh Parmesan, dust with a bit more Bayou Blend seasoning, and enjoy!
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