Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
26
High
Nutrition per serving
Calories1177.3 kcal (59%)
Total Fat74.7 g (107%)
Carbs60.1 g (23%)
Sugars9 g (10%)
Protein68.8 g (138%)
Sodium2493.2 mg (125%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 lbandouille sausage
cut into rounds

4boneless skinless chicken thighs
cut into bite sized pieces

1onion
diced

1red bell pepper
diced

2celery ribs
diced

salt
to taste

pepper
to taste

1 tbcajun seasoning

garlic
minced, to taste

8 ozpenne

2 cchicken stock

1 cheavy cream

2 tbranch seasoning

8 ozMonterey jack cheese
shredded
Instructions
Step 1
In a wide heavy pan or dutch oven, brown the sausage
Step 2
Remove the sausage to paper towel lined plate
Step 3
Add the chicken to the hot pan and brown in the sausage fat, for 3 to 5 minutes. Seasin with salt, pepper, and Cajun seasoning.
Step 4
Add the onion, bell pepper, and celery and cook with the chicken until aoftened, another 3 to 5 minutes. Seasoning with salt, pepper, and Cajun seasoning.
Step 5
Addthe minced garlic and cook until fragarent, about a minute.
Step 6
Return the sausage to the pan, along with the pasta. Stir to combine everything.
Step 7
Add the chicken stock, cream, and ranch seasoning, mixing well.
Step 8
Bring to a boil, then reduce to a simmer and cover. Cook for 12 to 15 minutes, stirring occasionally, until pasta is done.
Step 9
Remove from the heat and stir in the cheese until melted.
Step 10
Let stand for about 5 minutes so the sauce will thicken.
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