Skip navigation

Penne Pasta Mardi Gras

INGREDIENTS:24 oz. chicken breasts, boneless, skinless
4 fl. oz. Italian dressing
24 oz. andouille sausage
80 oz.RoastWorks™ Pesto Pasta with Flame-Roasted Vegetables
2 Tbsp. olive oil
16 oz. zucchini. sliced in ¼-inch rounds
16 oz. Roma tomatoes, ½-inch dice
2 tsp. Cajun seasoning
2 oz. Parmesan cheese, grated DIRECTIONS:Marinate chicken breasts in Italian dressing for 30 minutes. Slice andouille sausage into ¼-inch thick slices, on a diagonal. Cook slices on grill until heated through. Drain fat. Set aside. Cook chicken on grill until heated through and juices run clear. Slice ½-inch thick on diagonal. Set aside. Place Pesto Pasta with Flame-Roasted Vegetables in boiling salted water for 30 seconds. Drain well. Heat olive oil in a sauté pan. Add zucchini and sauté until crisp/tender, 2 to 3 minutes. In a large bowl, combine the andouille sausage, cooked chicken, hot pasta mixture, the pesto sauce packet, zucchini and diced tomato. Stir in Cajun seasoning. Pour into a 2-inch hotel pan. Sprinkle Parmesan over the top. Bake in a 375°F convection oven until temperature reaches 165°F, approximately 5 minutes. SERVINGS:16 9-ounce portions From: PHOTO CREDIT:Photo Credit: ROASTWORKS™