Cajun Jambalaya Pasta

1/2 lb shrimp, deveined and thawed(I didn't use shrimp,yuck)
1 Chicken Breast, cooked, sliced
1 link Italian sausage, cooked, sliced
1 cup bell pepper(assorted variety-red,yellow,orange,green)
1/2 c. green onions, sliced
1 lb pasta (fettuccini or penne pasta) cooked al dente

Cream Sauce
3 T butter
2 Tsp flour
1 quart half and half
1-2 c parmesan cheese
2 chicken bouillon cubes
3 tsp pepper
1 T salt(or more)
1 T Cajun seasoning(or to taste)
Dash cayenne pepper
Dash red pepper flakes

Melt butter then add flour. Stir together to create a roux. Then add the half and half. Stir together cooking only on low heat. Once the cream is heated, add the chicken bouillon and other seasonings. Add cheese. If sauce needs to be thicker add more Parmesan cheese or flour. Do not cook on a high heat or sauce will curdle! Sauce is done when it is thick enough to coat the back of a spoon. Sauce is best if very salty and pepperery in flavor. Once sauce is finished on very low heat add COOKED meat and seafood. Clean, and peel the shrimp. Saute shrimp in a pan with a little butter and salt and pepper until shrimp turns pink. Set aside Cube chicken breast into 1 in chunks. Saute until cooked through. Set aside. Saute peppers and link sausage in pan until veggies are soft and cooked through. When all meat is thoroughly cooked, add cream sauce into pan. Serve over pasta with fresh green onions, diced tomatioes, and parmesan cheese as a garnish.

*I used the powered parmesan cheese in the green shaker container, I think it would be alot creamier if you used fresh grated parmesan cheese. If you like meat, I would use more then what it calls for.