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Lynn's Chicken and Andouille

1 cup diced andouille Andouille SausageSG5
3/4 cup flour
1/2 cup olive oil
5 boneless chicken breasts  
1/4 cup diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/2 cup diced tomatoes
1/2 cup sliced mushrooms
1/4 cup diced garlic
pinch of dry thyme pinch of dry basil
1 ounce dry white wine
4 cups heavy whipping cream
salt and cayenne pepper to taste
1/4 cup chopped parsley
3 cups cooked rotini pasta

Cut chicken breasts into one inch cubes and season with salt and pepper. Dust lightly with flour and set aside. In a ten inch heavy bottom saute pan, heat olive oil over medium high heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic. Saute approximately three to five minutes or until vegetables are wilted. Add thyme and basil and deglaze with white wine. Add heavy whipping cream and bring to a low boil. Stirring occasionally, allow cream to reduce and thicken until approximately one half in volume. Season to taste using salt and pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately.

1957–1958:

The International Geophysical Year. Scientists from 67 nations collaborate during an 18-month period to study atmospheric gases, the ozone layer, and the ocean floor. Antarctica is declared a neutral zone to be used only for international scientific research.