Cajun Chicken Sausage Alfredo Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 tbsp Canola Oil 16 ounces Chicken Breast (cooked), no skin, roasted 0.5 tsp Coarse Kosher Salt, Morton (by DJARTIST) 1 tsp Pepper, black 6 serving Johnsonville New Orleans Andouille Sausage 1 link (by IRVINGMOM) 4 cloves Garlic 4 cup Campbell's low sodium chicken broth 16 oz Barilla Pasta, Penne 4.5 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g) (by SPARKYWATSON) 1 cup Parsley 12 tsp Kraft grated parmesean cheese 2.75 cup Milk, nonfat (skim milk)
1. Start with a large covered cooking pot.
2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
3. Add sausage and continue to cook until lightly browned.
4. Stir in garlic and cook for for about two minutes.
5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
6. Stir together and bring to a simmer over medium high heat.
7. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
8. Remove pot from heat and stir in parmesan cheese.
9. Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.
Serving Size: 9 Servings
2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
3. Add sausage and continue to cook until lightly browned.
4. Stir in garlic and cook for for about two minutes.
5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
6. Stir together and bring to a simmer over medium high heat.
7. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
8. Remove pot from heat and stir in parmesan cheese.
9. Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.
Serving Size: 9 Servings
Nutritional Info Amount Per Serving
- Calories: 446.9
- Total Fat: 20.7 g
- Cholesterol: 53.5 mg
- Sodium: 1,005.2 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 1.9 g
- Protein: 26.0 g
Member Reviews
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JAZZPANTS
Not exactly sure what I made was this recipe but it certainly gave me a brilliant start. I precooked the pasta, (thus omitting the chicken stock)made the chicken and sausage in a large frying pan with the garlic (skipping the salt) added two small cans of drained mushrooms and a can of cream of mush - 5/6/17