Monday, February 28, 2011

Cajun Cream Pasta

1 lb. Kielbasa, sliced
3 Tbsp butter
1/2 Onion
2 cloves garlic
4 Tbsp. flour
1 c. chicken broth
1 1/2 c. half-an-half
1 can white beans
1 can diced tomatoes, drained really well and pureed
1/2 green bell peppers, julienned
1/2 red bell pepper, julienned
1/4 tsp. parsley flakes
1/4 tsp Oregano
1/4 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. paprika
1/2 c. Parmesan cheese, grated
Salt & Pepper to taste

6 c. hot cooked pasta

Cook Kielbasa in skillet until starting to brown. Remove from pan and keep warm. In the drippings add the butter, onions, and garlic. Saute until the onions are tender. Stir in the flour and cook, stirring, for 2 minutes.

Stir in chicken broth and simmer 3 minutes then whisk in half-an-half. Stir in remaining ingredients, and cooked kielbasa, and simmer until bell peppers are tender.

Taste and add salt and pepper to taste

Serve over pasta

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