Jambalaya Pasta

Ingredients

• 2 tablespoons olive oil
• 1/2 pound andouille or smoked kielbasa, sliced
• 1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups diced onion
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 2 1/2 teaspoons Cajun seasoning, divided
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 8 ounces linguine
• 1 cup Monterey Jack cheese, shredded
• 1/3 cup thinly sliced green onions

Instructions

1. Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions and bell peppers. Season with Cajun seasoning (about 1 to 2 teaspoons). Cook until lightly browned.
2. Add garlic stir to combine until fragrant, about 30 seconds.
3. Add the broth, cream, pasta and more Cajun seasoning to taste, about 1/2 teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer until pasta is tender.
4. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions.
5. Broil until cheese is melted, golden brown and bubbly.