Creamy Jambalaya Pasta

Directions

• 1

  In a large dutch oven over medium heat, melt the butter.

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• 2

  Add in the diced peppers and onions and saute, stirring frequently, until the veggies are soft, about 5-10 minutes.

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• 3

  Remove the veggies to a bowl and set aside.

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• 4

  To the pan, add the diced chicken and sliced sausage.

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• 5

  Sautee, stirring frequently, until browned. The chicken does not need to be cooked all the way though at this point as it will continue to cook.

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• 6

  Stir in the minced garlic and cajun seasoning.

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• 7

  Add in the petite diced tomatoes, pasta, milk and chicken broth. Stir to combine well, making sure the pasta is covered.

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• 8

  Bring the mixture to a simmer and gently simmer for 15 minutes, until the pasta is almost al dente and most of the liquid has been absorbed. Do not boil or the milk will curdle. Do not overcook the pasta, leave it almost done but not quite.

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• 9

  Turn off the heat and stir in the shredded cheese. Mix to combine. Place the lid on the pot and let sit for 10 minutes, allowing the cheese to melt and the liquid to continue to absorb and the pasta will finish cooking.

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• 10

  Take the lid off the pot and stir well to mix in the melted cheese to the sauce.

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• 11

  Garnish with fresh chopped parsley and serve.

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