Cajun Chicken and Sausage Pasta recipe
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Ingredients
- 1 skinless, boneless chicken breast half ½ teaspoon Cajun seasoning, or to taste 1 link pork sausage with jalapeno pepper 4 ounces farfalle (bow tie) pasta 2 tablespoons butter 1 green bell pepper, chopped ½ red bell pepper, chopped ½ onion, chopped 1 clove garlic, chopped 1 ½ cups fat-free half-and-half, divided 1 tablespoon cornstarch, or as needed 1 pinch Cajun seasoning, or to taste 1 pinch dried basil, or to taste
Nutrition Info
- 561.4 caloriescarbohydrate: 72 gcholesterol: 79.4 mgfat: 18.8 gfiber: 4.8 gprotein: 27.4 gsaturatedFat: 10 gservingSize: -sodium: 628.8 mgsugar: 16.1 gtransFat: : -unsaturatedFat: : -
Directions Cajun Chicken and Sausage Pasta
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut chicken and sausage into bite-size pieces.
Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain.
Melt butter in a large skillet over medium heat. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet. Stir to combine.
Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth, pour into skillet and stir until sauce simmers and thickens, about 5 minutes. Toss cooked farfalle pasta into mixture until coated, season with additional Cajun seasoning and dried basil.