One Pot Jambalaya Pasta

1/2 lb. chicken breast, cut into 1-inch pieces
2 tbsp. Cajun seasoning
2 tbsp. olive oil
1/2 c. yellow onion, diced
1 tbsp. garlic, minced
6 oz. Andouille sausage, sliced
2 1/2 c. uncooked Penne pasta
1 c. chicken broth
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 large tomato, chopped
1/2 lb. shrimp, peeled and de-veined
2 oz. cream cheese
1/2 c. cheddar cheese, shredded
Chives, sliced (for garnish)

1. Season chicken with 1 tbsp. Cajun seasoning; set aside.

2. In a skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and sausage and cook for another minute.

3. Add uncooked pasta, chicken broth, sliced peppers, chopped tomato, and remaining 1 tbsp. Cajun seasoning. Stir then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

4. Stir, add shrimp to pan, cover, and simmer an additional 7 minutes. Uncover and cook until most of the liquid is absorbed, about 5 minutes.

6. Remove from heat and add the cream cheese and cheddar cheese. Stir until cheese is melted. Garnish with chives and serve immediately.

Wild Rice and Arugula Salad

1 c. cooked wild rice
4 oz. arugula, washed and chopped (or baby arugula)
1 pomegranate (cut in half and beat seeds out into a bowl with a wooden spoon)
3.5 oz. crumbled Feta cheese
3/4 c. dried cranberries
1 c. green onions (or red onion), sliced
3/4 c. toasted pecans, chopped

Dressing:
2 tbsp. white wine vinegar
6 tbsp. olive oil
1/2 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper

1. Combine salad ingredients in a large bowl. Put dressing ingredients in a glass jar; shake well. Pour on salad and toss.

Rigatoni with Creamy Sausage Sauce

8 oz. uncooked rigatoni
16 oz. Italian sausage
8 oz. mushrooms
1 tbsp. garlic, minced
2 tbsp. flour
1 1/2 c. milk
1 c. frozen peas
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. roasted red peppers, water-packed, sliced
1/2 c. scallions, sliced (2 bunches)
1/4 c. Parmesan cheese, grated

1. In a large skillet, cook sausage stirring and breaking into chunks until browned. Add mushrooms and sauté until browned and tender. Stir in garlic and cook 30 sec. until fragrant.
2. In a measuring cup, whisk together flour and milk until smooth. Stir into skillet with peas, salt, black pepper, roasted red peppers, and scallions. Bring sauce to a boil; simmer until thickened and peas are tender.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat.