Geaux Queen Recipe
Rigatoni, schwabs beef andouille sausage, chicken, shrimp, bell peppers, garlic, tossed in a creamy cajun pesto topped with parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken and Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast, season with salt and pepper, and cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and slice into strips. In the same skillet, add the andouille sausage and cook until browned, about 5 minutes.
- 3
Sauté Vegetables
Add the remaining tablespoon of olive oil to the skillet. Add the bell peppers and minced garlic, sautéing until the peppers are tender, about 4-5 minutes.
- 4
Combine Ingredients
Return the sliced chicken and cooked sausage to the skillet. Add the cooked rigatoni, cream, and cajun pesto. Toss to combine and heat through for about 3-4 minutes.
- 5
Serve
Serve the pasta hot, topped with grated parmesan cheese.
