Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 2 teaspoons Cajun seasoning
  • 8 oz andouille sausage, cut into 1/2-inch slices
  • 12 oz uncooked farfalle pasta (4 cups)
  • 2 1/2 cups water
  • 1 can (12 oz) evaporated milk
  • 3 cups shredded Cheddar cheese (12 oz)
  • 2 tablespoons hot sauce
  • 2 cups shredded cooked chicken
  • 1/2 cup sliced green onions

Instruction

  • In 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Add 1/2 teaspoon of the Cajun seasoning; set aside.
  • In 4-quart saucepan, cook sausage over medium-high heat 2 to 3 minutes, stirring frequently, until no longer pink. Transfer sausage to bowl.
  • Place pasta in same saucepan. Add water; cook over medium-high heat 6 to 8 minutes, stirring frequently, until water is almost completely absorbed and pasta is al dente. Add milk and remaining 1 1/2 teaspoons Cajun seasoning; heat to boiling. Add cheese. Reduce heat to low; cook 1 to 2 minutes, stirring constantly, until cheese is melted and liquid has reduced to a creamy sauce. Stir in sausage, hot sauce, chicken and green onions; cook until heated through. Top with browned bread crumbs; garnish with additional sliced green onions, if desired.