Jambalaya Pasta

• Meat

  • 2 Andouille sausages
  • 2 Chicken breasts, skinless boneless

• Produce

  • 2 Bell peppers
  • 2 Garlic cloves
  • 1 Onion
  • 1 Parsley, fresh
  • 1 (15-oz. can Tomatoes

• Canned Goods

  • 4 cup Chicken broth

• Pasta & Grains

  • 10 oz Penne

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Cajun seasoning
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Cheddar
  • 1/2 cup Heavy cream

Found on delish.com

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 2 bell peppers, chopped
• 2 andouille sausages, cut crosswise into 1 thick pieces
• 2 garlic cloves, minced
• 1 tsp. Cajun seasoning
• 2 skinless, boneless chicken breasts, chopped into 1 pieces
• kosher salt
• Freshly ground black pepper
• 10 oz. penne
• 4 c. chicken broth
• 1 (15-oz.) can diced tomatoes
• 1 c. shredded Cheddar
• 1/2 c. heavy cream
• Fresh parsley, chopped (for garnish)

Directions

• Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers and sauté until beginning to soften. Add the sausages and cook until browned all over. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and Cajun seasoning. Season everything with salt and pepper to taste. Cook, stirring often, until the chicken is cooked through.Add the penne and stir until coated in the sausage and peppers, then pour over the diced tomatoes and chicken broth. Simmer until the pasta is al dente and almost all of the liquid is absorbed, about 20 minutes.Stir in the heavy cream and cheddar. Garnish with parsley and serve.