If you don’t like refried beans from cans and you’re pressed for time, try these. They are tasty and simple!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 skinless, boneless chicken breast half
- ½ teaspoon Cajun seasoning, or to taste
- 1 link pork sausage with jalapeno pepper
- 4 ounces farfalle (bow tie) pasta
- 2 tablespoons butter
- 1 green bell pepper, chopped
- ½ red bell pepper, chopped
- ½ onion, chopped
- 1 clove garlic, chopped
- 1 ½ cups fat-free half-and-half, divided
- 1 tablespoon cornstarch, or as needed
- 1 pinch Cajun seasoning, or to taste
- 1 pinch dried basil, or to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
- Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut chicken and sausage into bite-size pieces.
- Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Melt butter in a large skillet over medium heat. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet. Stir to combine.
- Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth; pour into skillet and stir until sauce simmers and thickens, about 5 minutes. Toss cooked farfalle pasta into mixture until coated; season with additional Cajun seasoning and dried basil.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 5 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 629 mg |
| Sugars | 16 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was a good clean out the fridge recipe! I had some leftover dark meat chicken and kielbasa in the freezer along with some 1/2 and 1/2 and whipping cream that needed to be used up. I sautéed the veggies in oil, spices, added the meat and then used flour instead of cornstarch to make a roux. I cooked it a bit longer to darken the roux a bit (Cajun style), added my 2 creams and simmered, adjusted seasonings. I had rigatoni so that’s what I used, stirred the sauce into the cooked pasta. I doubled the recipe because I had 4 adults plus the grandkids and wanted leftovers. The grands ages 9 & 5 gobbled it up as well as the pickyish husband. He said he’ll eat it again which says a lot!
We loved it. I used bulk sausage instead of links as that is what I had on hand and chicken thighs instead of chicken breast. Good flavor! Changed the quantity to feed 6 as there are 5 in my house and I always like to have leftovers.
Great flavor and a hit with the family. Will make again!
I added mushrooms and served with zucchini noodles and regular noodles for my husband. We loved it! I also was out of Cajun seasoning and made my own. Yum!
I LOVE this! I added shrimp and made it better! And didn’t measure the Cajun seasoning, I just sprinkled until it looked good. I’m also new at cooking so this was an easy start. I used a indoor grill and the chicken cooked perfectly. I definitely recommend this recipe.
Not very good at all. Very little pop (even after adding jalapeño pepper. Little flavor.