Cajun Chicken and Sausage Pasta |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Serve up a spicy dinner for two. Ingredients:
1 skinless, boneless chicken breast half |
1/2 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 |
1/2 red bell pepper, chopped |
1/2 onion, chopped |
1 clove garlic, chopped |
1 1/2 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 |
Directions:
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
3. 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.
4. 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.
5. 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.
6. 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.
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