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
  1. 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.
  2. 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.
  3. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/one-pot-cajun-pasta/