Effortless Pepper Jack Chicken (Print Version)
# Ingredients:
→ Protein
01 -
450 g boneless, skinless chicken breasts, cut up
02 -
450 g chicken sausage, cut into rounds
→ Pasta
03 -
340 g penne or rotini pasta
→ Liquid Ingredients
04 -
240 ml heavy cream
05 -
480 ml chicken broth
→ Cheeses
06 -
50 g Parmesan cheese, finely grated
07 -
150 g Pepper Jack cheese, shredded
→ Seasonings and Flavorings
08 -
Salt and pepper, as much as you like
09 -
5 ml Italian herbs mix
10 -
3 garlic cloves, crushed
11 -
1 small onion, chopped up
12 -
15 ml olive oil
→ Garnish
13 -
Chopped fresh parsley
# Instructions:
01 -
Spoon the hot pasta onto plates or into bowls and finish it off with a sprinkle of fresh parsley if you want.
02 -
Toss the cooked pasta in, add both cheeses, and stir it all around till the sauce smooths out and cheese melts right in.
03 -
Pop the sausage back in the skillet with the chicken. Pour in your chicken broth and heavy cream. Give it a good mix and let it bubble just a little.
04 -
Boil your pasta in a big pot with salty water. Give it a good stir, cook till it’s al dente, then drain and let it hang out on the side.
05 -
Using the same skillet, toss in the diced chicken, onions, garlic, spices, plus salt and pepper. Let it cook for about 5 to 7 minutes until chicken's white all the way through.
06 -
Heat up olive oil in a big skillet over medium. Throw in the sausage slices and cook till they’re golden, then set them aside.
# Notes:
01 -
If you want the sauce extra smooth, just stir the cheese in little by little over gentle heat.