I usually double the recipe.
Ingredients
· 4 tbsp EVOO
· ½ tsp S & P, each
· 14 oz sausage
· 4 cloves garlic
· 1 quart chicken broth
· 2 ½ cups heavy cream
· 1 lb penne
· 1 ½ tbsp Cajun seasonings (Tony Chachere's original creole seasoning)
· 4 oz parmesan
· Broccoli
Directions
1. Start with a large covered cooking pot.
2. Season chicken with S & P and brown in EVOO over med-high heat.
3. Add sausage and continue to cook until lightly browned.
4. Stir in garlic and cook for 2 minutes.
5. Add chicken broth, heavy cream, dried pasta, and Cajun seasonings to pot.
6. Stir together and bring to a simmer over med-high heat.
7. Reduce heat to low and let cook covered for 15-20 minute, or until pasta is tender.
8. Remove pot from heat and stir in parmesan cheese and broccoli.
9. Sprinkle with Cajun seasoning to taste.
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