Add this super-simple One-Pot Cajun Pasta creation to your regular meal plan rotation.
One-Pot Cajun Pasta
Makes 6 to 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced ¼ inch thick
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon unsalted butter
- 1½ cups chopped red bell pepper
- 1½ cups chopped green bell pepper
- 1½ cups sliced yellow onion
- 1 cup chopped celery
- ½ cup chopped green onion
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 teaspoons kosher salt
- 2 teaspoons Cajun seasoning*
- 4 cups chicken broth
- ½ cup water
- 1 (16-ounce) box rigatoni pasta
- 1 (8-ounce) package cream cheese, cubed and softened
Instructions
- In a large Dutch oven, heat oil over medium heat. Add sausage, and cook, stirring occasionally, until crisp and golden, 7 to 10 minutes. Add chicken breasts and thighs to pot, and cook, stirring occasionally, until firm, 5 to 7 minutes. Remove from pot.
- In same Dutch oven, melt butter over medium heat. Add red and green bell peppers, onion, celery, green onion, and garlic. Cook, stirring occasionally, until tender, 7 to 10 minutes.
- Add tomatoes, salt, Cajun seasoning, broth, and ½ cup water. Bring to a boil over medium-high heat. Stir in pasta, and return to a boil. Reduce to a simmer, cover, and cook until pasta is almost fully cooked and liquid is mostly absorbed, 10 to 15 minutes. Return sausage and chicken to pot. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Stir in cream cheese until fully combined and no lumps remain. Serve warm.
Notes
*We used Slap Ya Mama.
