Pasta night is always a winner, but giving your pasta a Louisiana kick makes it even better! This recipe does just that.
Jumbalaya Pasta
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
2 links andouille sausage, sliced crosswise
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into 1″ pieces
1 tsp. Cajun seasoning
Kosher salt
Freshly ground black pepper
10 oz. penne
1 (15-oz.) can diced tomatoes
4 c. low-sodium chicken broth
1/2 c. heavy cream
1 c. shredded cheddar
Freshly grated Parmesan, for serving
Chopped parsley, for serving
DIRECTIONS
1. In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.
2. Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes.
3. Stir in heavy cream and cheddar until melty.
4. Serve with Parmesan and parsley.
