I made this dish for Valentine's day in 2002. The seasoning blend was inspired from Chef Paul Prudhomme's Louisiana Tastes Cookbook and came out almost perfectly spicy. I like using a wok for sauteeing rather than a frying-pan type, simply because I'm quite a messy cook and I handle large amounts of food.
1 teaspoon dried mustard powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 pound andouille sausage
3/4 pound boneless, skinless chicken breast
2 medium tomatoes
1 red bell pepper
1 medium red onion
12 ox cremini mushrooms
2 tablespoons vegetable oil
2 tablespoons flour
about 1/2 cup chicken stock
12 oz farfalle (bow-tie) pasta
Grated parmesan cheese
Mix together first seven ingredients in a small bowl. Cut chicken into bite-sized pieces and sprinkle with one tablespoon of seasoning mix and set aside.
Cut tomatoes, onion, pepper, mushrooms, and sausage into bite-sized pieces. Prepare pasta according to box instructions.
Heat a wok over high heat, then add half the oil. After the oil begins to move, add the chicken breast and stir-fry for about a minute. Sprinkle the chicken with the flour and continue to cook until the flour turns a light golden-brown. Remove to a bowl.
Add the rest of the oil to the hot wok. Stir-fry the mushrooms until the juice has been exuded, then add the onion, pepper, and sausage, sprinkle with the remainder of the seasoning mix and cook until fragrant. The peppers should be crispy. Add the cooked chicken to the pan, stir to mix, then add the chicken stock. Bring to a boil.
Combine with pasta and sprinkle with parmesan cheese. Serve with a nice green salad.
 Which is well worth getting. Palmetto Chicken, Lamb Jambalaya, and the Veal with Enoki Mushroom sauce are all fantastic.
 Or any smoked sausage. I'm lucky enough to live near a grocery store that stocks a particularily good one.
 Cremini mushrooms are the baby brothers of Portabello mushrooms and have a more full-bodied taste than regular white button mushrooms do. However, if you can't find Cremini, use the white mushrooms.
 I say 'about', because I really didn't measure it. It's enough stock to form a nice glaze over the ingredients and carry the loose spices. Your mileage may vary.
 That's another rough measurement. I used a large box of farfalle, and we had leftovers.
 I love having an entire cabinet full of small bowls. They're perfect for mixing spices and holding bulbs of garlic.
 'Cause pasta varies so much. Farfalle takes about 12 to 15 minutes, so start it early.
 If you watch oil in a hot pan, there's a stage somewhat before the oil starts to smoke where the oil gently moves. Smoky oil is oil that is burning and will transmit a bit of a charcoal-y taste to the food.
 Mushrooms are one of the few vegetables that put out moisture during cooking.
 I like crispy peppers.
 Because we don't get enough vegetables. For Valentine's Day, I served a mixed baby greens salad with some tomatoes in chilled martini glasses with a lovely italian dressing. So easy, yet so nicely dramatic.