Cajun Chicken and Sausage Pasta recipe

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Ingredients

1 skinless, boneless chicken breast half
½ 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
½ red bell pepper, chopped
½ onion, chopped
1 clove garlic, chopped
1 ½ 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

Nutrition Info

561.4 calories
carbohydrate: 72 g
cholesterol: 79.4 mg
fat: 18.8 g
fiber: 4.8 g
protein: 27.4 g
saturatedFat: 10 g
servingSize: -
sodium: 628.8 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

Serve up a spicy dinner for two.

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