Jambalaya pasta

Ingredients

• 1 lb. of chicken breast
• 1 lb. of andouille sausage
• 1 yellow bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 orange bell pepper, sliced into strips
• 1/2 yellow onion, sliced into strips
• 14.5 oz petite diced tomatoes
• 3 cloves of garlic minced
• 1 lb. of pasta, bow tie
• 1 cup of chicken broth
• 1 Tbsp. of Cajun seasoning
• 2-3 Tbsp. of creole mustard (optional but recommended)

Directions

1. Bring a large pot of salted water to a boil, add the bowtie pasta and cook for 15 minutes or until firm.
2. Cut all bell peppers and onion into strips, then cut the bell pepper strips in half. Mince 3 cloves of garlic. Set the peppers, onions and garlic aside.
3. Slice chicken into 2-inch long slices and season liberally with Cajun seasoning then set aside.
4. Slice the andouille sausage on a bias to make 2-inch long pieces. Saute the sausage pieces in a pan until they have crispy brown edges. Remove the sausage from the heat and set aside.
5. Cook the chicken using the pan drippings from the sausage until cooked through. Once the chicken is done you can add the sausage back in.
6. Add all the veggies back into the pot with the sausage and chicken and saute everything for 4 to 5 minutes. Add the petite diced tomatoes, the chicken broth, and 1 Tsp. of Cajun seasoning and mustard. Let this cook for 3 to 4 minutes, then add the cooked pasta in. Coat the noodles in the sauce and serve! Top with parsley for garnish.

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