From The Spice & Tea Exchange®
2 TBS Cajun Spice Blend, divided
2 TBS Organic Extra Virgin Olive Oil, divided
2 tsp Rosemary Basil Sea Salt, divided
1 TBS Mariner’s Chowder Seasoning
From the Grocer
3 chicken breasts, skinless & boneless, chopped into 1” pieces
2 andouille sausages, cut crosswise into 1” pieces
1 medium red onion, chopped
2 ribs celery, chopped
1 each yellow & green bell pepper, chopped
2 garlic cloves, peeled and chopped
10 oz penne pasta
4 cups chicken broth
15 oz can diced tomatoes
1 cup half & half
1 cup Monterey jack cheddar cheese
2 TBS fresh parsley, chopped as garnish
COMBINE chicken and 1 TBS Cajun Spice Blend in a plastic zipper bag. Massage chicken to distribute spices. Refrigerate 30 mins to marinate.
HEAT 1 TBS Organic Extra Virgin Olive Oil in a large pot over medium heat. Add sausage and cook until lightly browned.
ADD onion, celery, bell peppers and 1 tsp Rosemary Basil Sea Salt. Cook 2-3 mins, until slightly softened.
ADD remaining Organic Extra Virgin Olive Oil, Cajun Spice Blend, Mariner’s Chowder Seasoning, and garlic. Cook 30 secs until fragrant.
REMOVE chicken from refrigerator and transfer into pot. Cook, stirring often, until chicken is halfway cooked (about 4 mins).
ADD pasta, stir until coated. Add chicken broth and diced tomatoes, stirring to combine. Simmer until pasta is al dente and most of liquid is absorbed, 18-20 mins.
STIR in half & half and Monterey jack cheese. Adjust seasonings with additional Rosemary Basil Sea Salt, if desired and garnish with parsley.
Yield: 4 servings
Total Time: 55 mins
Prep: 10 mins
Cook: 45 mins