Louisiana Lightning Jambalaya Pasta

Louisiana Lightning Jambalaya Pasta

Ingredients:
– 12 oz penne pasta
– 1 lb andouille sausage, sliced
– 1 lb shrimp, peeled and deveined
– 1 chicken breast, diced
– 1 tbsp Cajun seasoning
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper, to taste
– Chopped parsley, for garnish

Directions:
1. Cook the penne pasta following the instructions on the package. Drain and set it aside.
2. Heat olive oil in a large skillet over medium heat. Cook the sliced andouille sausage until browned, then remove it from the skillet. Add diced chicken, sprinkle with Cajun seasoning, and cook until done. Remove and set aside.
3. In the same skillet, sauté the diced red and green bell peppers, chopped onion, and minced garlic until they soften. Add diced tomatoes, chicken broth, and heavy cream. Let it simmer for about 5 minutes.
4. Return the cooked sausage, chicken, and shrimp to the skillet. Cook until the shrimp turns pink and is fully cooked.
5. Add the cooked pasta into the skillet and mix everything well. Adjust the seasoning with salt and pepper.
6. Garnish with chopped parsley and serve the dish warm.

Enjoy your flavorful Louisiana Lightning Jambalaya Pasta!