Sausage And Chicken Bayou Pasta Recipe
Crescent City® Andouille sausage and grilled chicken over penne pasta, with green peppers, onion, and spicy Cajun cream sauce, with toasted focaccia
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Ingredients
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Pasta
Meat
Vegetables
Sauce
Bread
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Meat Preparation
- 2
Grill the Chicken
Season the chicken breast with salt and black pepper. Grill over medium heat for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let rest before slicing into strips.
- 3
Vegetable Preparation
- 4
Sauce Preparation
- 5
Prepare the Cajun Cream Sauce
In the skillet with the sautéed vegetables, add heavy cream, Cajun seasoning, garlic powder, salt, and black pepper. Stir well and let simmer for about 5 minutes until thickened slightly.
Combine and Serve
- 6
Combine Ingredients
Add the cooked penne pasta, grilled chicken, and Andouille sausage to the skillet with the sauce. Toss everything together until well combined and heated through.
- 7
Toast the Focaccia
While the pasta is combining, preheat the oven to 350°F (175°C). Place the focaccia bread on a baking sheet and toast in the oven for about 10 minutes or until golden brown.
- 8
Serve
Plate the sausage and chicken Bayou pasta and serve hot with slices of toasted focaccia on the side.
