Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 lb smoked sausage (sliced)
- 1 tablespoon Cajun seasoning
- 1 cup heavy cream
- 1 cup shredded cheese (Cheddar or Parmesan)
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 cup bell peppers (diced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the sliced sausage, bell peppers, onion, and garlic. Sauté until the vegetables are softened and the sausage is browned, about 5-7 minutes.
- Add Cajun seasoning and stir to coat.
- Pour in the chicken broth and bring to a boil. Once boiling, add the pasta and cook according to the package instructions.
- Lower the heat and stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the sauce is creamy.
- Season with salt and pepper to taste. If the sauce is too thick, add more chicken broth to reach the desired consistency.
- Serve hot, garnished with chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat with a splash of chicken broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg