Cheddar's-Style New Orleans Pasta
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
989 kcal
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Course
Main Course
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Cuisine
American
Cheddar's-Style New Orleans Pasta
Description
This recipe begins by marinating bite-sized chicken pieces in Italian dressing for about an hour, adding brightness and flavor before cooking. Pasta is cooked separately to al dente. Meanwhile, a roux of butter and flour is made, then combined with heavy cream, Parmesan and mozzarella cheeses, and salsa to create a thick, creamy sauce with a slight tang.
The chicken is cooked until done, followed by searing the sliced smoked sausage and then the seasoned shrimp in the same skillet to build layers of flavor. Onions and green bell peppers are sautéed until tender to add sweetness and texture. Finally, the cooked pasta is tossed together with the meats, vegetables, and warm, cheesy salsa sauce, delivering a hearty, richly flavored pasta dish with a comfortable creamy texture balanced by the savory proteins and vegetables.
Ingredients
- 8 ounces chicken breast cut into bite-sized pieces
- 1 cup Italian dressing
- 16 ounces penne pasta
- 4 ounces butter
- 4 tablespoons all-purpose flour
- 1 1/2 cup heavy cream
- 1/3 cup Parmesan Cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1 1/2 cup salsa
- 1 1/2 tablespoons Tony Chachere's Creole Seasoning
- 8 ounces smoked sausage sliced
- 8 ounces Shrimp medium sized, peeled and deveined
- 1 liced green bell pepper
- 1 white onion sliced
Instructions
- Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marinate has completed.
- Cook pasta according to package directions.
- In a large pot, heat butter. When the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty.
- Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed.
- Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken from the skillet.
- Add sliced sausage to the skillet and sear. Remove sausage and wipe out the skillet.
- Sprinkle Tony Chachere seasoning on the shrimp.
- Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp from the skillet.
- Add oil to the skillet if necessary and sauté onion and green bell pepper until the vegetables are tender.
- To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 989 kcal
% Daily Value*
| Calories | 989kcal | 49% |
| Carbohydrates | 68g | 23% |
| Protein | 37g | 74% |
| Fat | 62g | 95% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 281mg | 94% |
| Sodium | 1275mg | 53% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2430IU | 49% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 237mg | 24% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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