Categories

Entrees

Ingredients
  • 1 pack Manda andouille (12 oz)
  • 2-3 boneless chicken breasts
  • 1 lb penne pasta
  • 1 can Rotel diced tomatoes, drained
  • 1 onion
  • 1/2 bell pepper
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1 can chicken stock
  • 1/2 cup parmesan cheese
  • 2 tbsp olive oil
  • Cajun seasoning
Manda Products
Andouille
Cooking Instructions
  • 1

    Cook the penne according to package directions. Drain and set aside.

  • 2

    Cut the chicken into bite-sized pieces.

  • 3

    In a pot, cook the chicken breast pieces with the olive oil until browned. Then add the onion and bell pepper and continue cooking for a few minutes longer.

  • 4

    Add the andouille, Rotel, garlic, and chicken stock. Cook over low heat for 5-10 minutes.

  • 5

    Add the heavy cream and cook for an additional 3 minutes.

  • 6

    Season with Cajun seasoning and mix in the parmesan and the cooked penne. Mix well; then turn off the heat and let sit for 10 minutes, stirring once or twice.

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