New Orleans Pasta

New Orleans Pasta

Slightly spicy, creamy pasta that comes together in minutes for a super easy dinner!

I don’t have a Cheddar’s restaurant by me, but I went to one once when I was out of town and I fell in love with this dish!

It is served with shrimp in the restaurant, but I am the only one who eats shrimp here, so I usually leave it out.  If you wanted to add it, just add 16 medium to large shrimp to the pan with the chicken; cook until the shrimp is cooked through.

New Orleans Pasta

Ingredients

1 lb. penne pasta (1 box)
2 Tablespoon oil (such as olive, vegetable or canola)
½ cup onion, sliced (about 1 small onion)
½ cup green pepper, sliced (about ½ of a green pepper)
7 oz. smoked sausage, cut in half lengthwise, then cut into ½ -inch slices
1 bag Homemade Grilled and Ready Chicken Breast Strips (1/2 recipe)
½ teaspoon cayenne pepper
1 cup prepared salsa
1 ½ cups heavy cream
½ cup grated Parmesan
2 Tablespoons butter

Directions

1.  Cook pasta according to package directions; drain.

2.  Meanwhile, heat oil in a large skillet or pan over medium heat.  Add peppers, onions and sausage; cook and stir for 4 minutes or until onions are soft and translucent.

3. Add the remaining ingredients and bring to a boil.  Reduce heat and simmer for 1 minute.  Stir in pasta.

Makes 6 2-cup servings

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New Orleans Pasta