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Ingredients
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12 ounces dry rotini pasta 2 tablespoons unsalted butter 1 tablespoon olive oil ½ onion diced 1 green bell pepper diced 3 cloves garlic minced 1 tablespoon cajun seasoning 1 teaspoon kosher salt 1 pound boneless, skinless chicken breasts cut into bite-sized pieces ½ Kielbalsa sausage (OPTIONAL) ¼ cup low-sodium chicken broth 15 ounces fire-roasted diced tomatoes 1 can 4 ounces cream cheese ½ brick, room temperature and cut into small cubes 1 cup heavy cream 3 green onions chopped
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Cook the pasta to al dente according to package directions. Drain and rinse with cold water. Set aside. While the pasta cooks, melt and combine the butter and olive oil in a large skillet set over medium heat. Add the onion and bell pepper. Cook for 2-3 minutes until translucent. Add the chicken and cook for 6-8 minutes or until the chicken is cooked through. Add the chicken broth and use a wooden spoon to deglaze the pan. Add the diced tomatoes and cream cheese. Stir frequently and cook for 5-6 minutes or until the cream cheese melts and a sauce forms. Stir in the heavy cream, bring to a boil, then reduce the heat and simmer for 2-3 minutes until thick and warmed through. Add the cooked pasta and stir to coat. Remove from heat, garnish with chopped green onions, and serve.
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