Skillet Cajun Pasta with Andouille

Post date: Oct 7, 2016 6:21:40 PM

2 Tbsp. olive oil

1 pkg. smoked andouille sausage made with lean pork or chicken, sliced

2 bell peppers, seeded and cut into thin strips

4 cloves garlic, minced

6 scallions, thinly sliced

1 1/4 tsp. paprika

1/4 tsp. dried thyme

1/2 tsp. dried oregano

4 cups uncooked gluten free penne pasta

3 cups gluten free chicken broth

1 can (14.5 oz.) diced tomatoes

4 oz. light cream cheese

Salt and pepper, to taste

Directions:

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Cook the sausage and peppers until lightly browned, 3-4 minutes. Remove to a covered plate.

Return the skillet to the heat. Add remaining olive oil, garlic and scallion; cook 1 minute. Add paprika and herbs; cook 1 minute. Stir in pasta, chicken stock and tomatoes. Bring to a boil; cover and simmer, stirring frequently, 8-10 minutes. Add water in 1/2 cup increments as needed.

Reduce heat to low. Add sausage, peppers and cream cheese; cook until pasta is al dente and sauce is creamy, 3-4 minutes. Season to taste and serve immediately.