Cheddar's New Orleans Cajun Pasta – RIPOFF RECIPE
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Here is the recipe:
1 lb. penne pasta
12 oz. chicken breast, cut into 1-inch chunks
8 oz. smoked sausage, sliced into one-quarter-in. rounds
16 large shrimp, peeled and deveined
One-half cup onion, sliced thin
One-half cup green pepper, sliced thin
1 cup salsa (use your favorite, mild to hot, depending on your preference)
5 basil leaves whole
3 oz mozzarella cheese
2 cups of Alfredo Sauce or make your own. Recipe below
4 oz. butter , unsalted
2 cups heavy cream
2 cloves garlic, minced
2 cups grated parmesan cheese
One-half tsp kosher salt
1 tsp fresh ground black pepper
Ready-to-Cook Meals Delivered
- Cook penne according to package directions, drain and keep hot. (if it’s no boil pasta, just hold on to it until we throw it in at the end)
- Saute onions and bell pepper in one pan and brown the chicken and sausage in another. Throw them both in a pot when done and add raw shrimp. Cook for five minutes.
- mix alfredo and salsa.
Add alfredo mix into pot with meat and veggies. Bring to simmer
Add cooked pasta and just heat on low for about 5 minutes. If it’s no boil then leave simmering with pasta for 8-10 minutes until pasta is tender.
Serve topped with shredded mozzarella and basil leaves.
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