Inspired by mine and Christian's favorite restaurant, Boure, I wanted to try to make a lighter version of their pasta jambalaya. I used this Skinnytaste recipe as a guideline and changed a few things to make it my own.
penne pasta (I like to combine white and wheat)
green & yellow bell peppers, diced
1/2 red onion, diced
3 small tomatoes, diced
8 oz. fresh mushrooms, diced
1 TB olive oil
1 cup fat free chicken broth
1/3 cup skim milk
1 TB flour
3 wedges of laughing cow cheese
salt & pepper to taste
3 chicken sausage links (not pictured)
two chicken breasts (not pictured)
I went ahead and cooked the penne pasta and set aside. I chopped all the veggies and combined the milk, flour and laughing cow cheese in the blender and set aside.
After covering both the chicken sausage and chicken with cajun seasoning and garlic powder, I sprayed the skillet with cooking spray and sautéed the chicken sausage and chicken together for about 10 minutes, then set aside.
While the sausage and chicken were cooking, I poured the olive oil and garlic into another skillet and let the garlic brown some before adding the bell pepper and onion. I sautéed them together for about 5-7 minutes before adding the tomatoes and mushrooms.
I seasoned the veggies with salt, pepper and garlic powder. I reduced the heat to medium and added the chicken broth and blender mixture slowly, stirring for about two minutes.
Add the chicken and sausage, seasoning the entire mixture with cajun seasoning, salt and garlic powder to taste. After stirring for about two minutes, add the pasta and toss evenly to coat.
Serve up and enjoy!
I was extremely pleased with how this turned out. I know CHBoo will LOVE this dish as his family is NOLA born and raised. He's already requested this dish when he comes home from his away rotation and has asked for sausage and shrimp, hold the chicken.