As seen on Farm Fresh Cooking with Chef Alli, Thursday, April 20th, 2017. This week’s live Facebook broadcast, with Kansas Farm Food Connection, is all about making life simple during the six o’ clock dinner scramble! Tonight we’re making a one-pot wonder that is great either on the stovetop OR in the pressure cooker. And I’m sharing so SO much more. Welcome into my kitchen!
One-Pot Cajun Chicken Alfredo Pasta with Kielbasa
Olive oil, for browning chicken and sausage
1 lb. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 lb. pkg. smoked kielbasa sausage, (fully cooked) sliced on the diagonal into bite-size pieces
4-5 cloves garlic, minced
4 cups chicken broth
2 cups of heavy cream (or substitute half and half or milk, if you’d like, adding a bit of cornstarch slurry to thicken)
1 lb. small penne pasta
2-3 tsp. Cajun seasoning, I use Tony Chachere’s Creole Seasoning
1 cup grape tomatoes, halves
1-2 cups frozen broccoli florets, thawed
chopped Italian parsley, as garnish
Freshly shredded Parmesan cheese, as garnish
Preheat Electric Pressure Cooker (PC) pot to sauté or browning setting; add a drizzle or two of olive oil. When oil is hot, add chicken and brown on both side; remove chicken to a plate. Add kielbasa sausage pieces to same pot, adding a bit more oil, if needed; brown sausage on both sides, then remove to the same plate with chicken.
Add garlic to the drippings in the PC pot and cook for 30 seconds; add broth to garlic, along with penne pasta, stirring to combine. Lock PC lid into place and choose high pressure setting for 7 minutes. When timer sounds, do a quick-release of pressure, then carefully remove PC lid. Stir in cream, Cajun seasoning, tomatoes, broccoli, and reserved meats; choose simmer setting on PC and simmer pasta just until cream has thickened a bit. Serve pasta garnished with parmesan, parsley, and an extra sprinkle of Cajun seasoning.
Let’s Get You Cookin’!
Farm Fresh Cooking with Chef Alli is a Live monthly Facebook Broadcast sponsored by the Kansas Farm Food Connection. Join Chef Alli at 8pm every third Thursday for more ways to converse, cook, and connect!