Jambalaya Pasta
Ingredients
- 8 oz (about 3 cups) penne pasta
- 1 cup Monterrey Jack cheese, shredded
- 1/2 cup thinly sliced scallions
- 2 cups diced bell peppers (about 3 bell peppers, I like to use 1 red, 1 yellow, 1 green)
- Cajun or creole seasoning
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1/2 pound smoked sausage, sliced
- 1/2 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups diced onion (about 1 whole onion)
- 1/2 cup heavy cream
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