I love this recipe. It's definitely a go-to comfort food. Lightly charring the sausage and peppers in the pan gives it an amazing smokey flavor. It has a lot of ingredients but is a one pot recipe that's ready in under an hour. Trust me, it's very worth it.
The resips is here and step-by step pictures of how to make it are below.
Ingredients:
1 tbsp. extra-virgin olive oil
1 onion, diced
2 bell peppers, diced
3/4 lb. andouille or kielbasa sausage, sliced into 1/4 inch slices
2 garlic cloves, minced
3 tsp. Cajun seasoning
2 skinless, boneless chicken breasts, chopped into 1" pieces
Freshly ground black pepper
10 oz. penne
4 c. chicken broth
1 (15-oz.) can diced tomatoes
1-2 cups shredded Cheddar cheese
1/2 cup heavy cream
Parsley, chopped (for garnish)
Directions:
Chop, cut, and prepare all ingredients beforehand to make the cooking process easier (see picture below)
Heat olive oil in a 4 quart stock pot over medium heat. Add the onions and bell peppers (see picture below) and increase heat to medium high to sauté. Cook the vegetables ~8-10 minutes and cook them so they start to char a little. Scrape any glaze that forms on bottom as you stir.
When the vegetables are charred (see picture below), Add the sausages and cook until well browned (~10 minutes). Everything may start to look dark (see picture below) but this lends to the pasta's delicious smoky flavor.
Stir in the garlic (see picture below) and cook until fragrant, about 30 seconds.
Add the chicken, Cajun seasoning, and salt & pepper to taste (see picture below). Cook, stirring often, until the chicken is cooked through (see picture below).
Add the penne and stir until coated in the sausage, chicken, and peppers (see picture below).
Then pour in the diced tomatoes and chicken broth (see picture below).
Simmer until the pasta is al dente and almost all of the liquid is absorbed, about 20 minutes (see picture below).
Stir in the heavy cream and cheddar.
Garnish with parsley and serve.
8-10 servings.
Chop, cut, and prepare all ingredients beforehand to make the cooking process easier.
Heat olive oil in a 4 quart stock pot over medium heat. Add the onions and bell peppers and increase heat to medium high to sauté.
Cook the vegetables ~8-10 minutes and cook them so they start to char a little. Scrape any glaze that forms on bottom as you stir.
When the vegetables are charred, add the sausages and cook until well browned (~10 minutes).
After cooking the sausage
Everything may start to look dark but this lends to the pasta's delicious smoky flavor.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the chicken, Cajun seasoning, and salt & pepper to taste.
Cook chicken, stirring often, until the chicken is cooked through.
Add the penne and stir until coated in the sausage, chicken, and peppers.
Then pour in 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.