Cajun Pasta

Serves 4


  • 6 boneless, skinless Smart Chicken thighs, diced

  • 1 package Smart Chicken andouille sausage

  • 1 tablespoon canola oil

  • 1 pound campanelle or cavatappi pasta

  • 2 ribs celery, diced

  • 1 green bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 onion, diced

  • 5 cloves garlic, sliced

  • 2 tablespoons Cajun seasoning

  • 8 ounces cherry tomatoes, halved

  • ¼ cup fresh basil leaves, torn

  • 1 tablespoon chopped fresh parsley

  • 2 tablespoons butter

  • Kosher salt and freshly ground black pepper, to taste

  • Parmesan cheese, for serving (optional)


Bring a large pot of water to a boil. Meanwhile, in a large saucepan over high heat, heat the oil. Sear the sausage and chicken for 5 to 10 minutes, until browned. Add the celery, bell pepper, onion, garlic, and Cajun seasoning; sauté until soft, about 5 minutes. Reduce heat to medium and simmer. Add the tomatoes. Cook the pasta in the boiling water according to package instructions, then strain. Add the pasta to the pan, along with the basil, parsley, and butter. Adjust seasoning with salt and pepper. Serve with more basil and Parmesan cheese, if desired.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska