Ingredients
The following ingredients have 5 Servings
- 2-1/2 cups dry farfalle (bow tie) pasta, cooked
- 2 cups frozen broccoli cuts, cooked
- 1 tablespoon cooking oil (vegetable, canola, olive)
- 1 pound andouille or other smoked sausage, sliced 1/2 inch thick
- 1 (2 ounce) jar chopped pimentos, drained
- 1-1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1/2 cup frozen and thawed or leftover, cooked mixed vegetables (peppers, onion, carrots, mushrooms, green beans, asparagus, etc.), optional
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper, or Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/2 cup sour cream
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
Instruction
- Prepare pasta according to package directions, adding broccoli in the last 4 minutes.
- Meanwhile, heat cooking oil in a large skillet and cook sausage until lightly browned; add pimentos.
- Whisk together chicken broth and cornstarch, stir into sausage and bring to a boil. Reduce heat to medium and cook for about 3 minutes, until mixture thickens.
- Stir in the pasta, broccoli and leftover vegetables, if using, cooking over medium heat until warmed through.
- Add garlic powder, salt, pepper and Cajun seasoning, turn heat down to low, add sour cream, parsley and basil and stir in until warmed through.
- Taste and adjust for seasonings as needed before serving.
