Ingredients
kosher salt
1 lb. penne
2 tbsp. extra-virgin olive oil
1 red bell pepper, thinly sliced
2 chicken breasts, cut into 1” pieces
2 Andouille sausage, sliced into 1/2” pieces
Freshly ground black pepper
1 tbsp. Cajun seasoning
1 16-oz. jar RAGÚ Classic Alfredo Sauce
2 green onions, thinly sliced
Preparation
Step 1In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and set aside. Step 2In a large skillet over medium heat, heat oil. Add red pepper and cook until slightly softened, about 5 minutes. Add chicken and cook until golden and cooked through, 6 to 8 minutes. Stir in sausage and cook until warmed through, about 2 minutes more. Season with salt, pepper and Cajun seasoning, then stir in RAGÚ Classic Alfredo Sauce. Step 3Bring sauce to a simmer and stir in cooked pasta to coat. Remove from heat and garnish with green onions.
