Cheddar's New Orleans Pasta

Serves 4
1 lb. penne pasta
12 oz. chicken breast, cut into 1-inch chunks
8 oz. smoked sausage, sliced into one-quarter-in. rounds
16 large shrimp, peeled and deveined
One-half cup onion, sliced thin
One-half cup green pepper, sliced thin
2 Tbs. olive oil
1 Tbs. blackening spice
1 cup salsa (use your favorite, mild to hot, depending on your preference)
1 Tbs. chopped parsley

Alfredo Sauce
4 oz. butter , unsalted
2 cups heavy cream
2 cloves garlic, minced
2 cups grated parmesan cheese
One-half tsp kosher salt
1 tsp fresh ground black pepper

Directions:

1. Cook penne according to package directions, drain and keep hot.

2. Prepare the Alfredo Sauce below.

3. Heat olive in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft.

4. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through.

5. Add shrimp to pan and cook for 2 more minutes.

6. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp.

7. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley.

Alfredo Sauce directions
1. Place butter, cream and garlic in a 4-qt. saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent.

2. Add cheese and whisk well until smooth.

3. Add salt and pepper.

Use sauce in above recipe. Can be made ahead and refrigerate


Number of Servings: 4

Recipe submitted by SparkPeople user 03TAMIR.