INGREDIENTS
• 1 cup chicken broth
• 2 tsp. cayenne pepper
• 1 tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. dried leaf oregano
• ¼ tsp. red pepper flakes
• 2 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 lbs. boneless skinless chicken breasts
• 1 kibolska sausage link, sliced
• 1 small white onion diced
• 2 jars Alfredo sauce
Add at end
• 1 lb. fettuccine noodles cooked according to package directions
• ¾ cup parmesan cheese divided
DIRECTIONS
- Label a gallon size ziplock bag – Sausage and Chicken Cajun Fettuccini. Crockpot High 3 hours, Low 5 hours, shred chicken, make pasta at end.
- Mix the chicken broth, alfredo sauce, cayenne, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper. Stir. Put the chicken breasts, onions and sauce in ziplock.
- Lay flat to freeze. Thaw in the refrigerator the night before you plan to serve. Crockpot per instructions.
- After it’s cooked, remove the chicken and shred it or dice it. Return to the crockpot and add the cooked and drained pasta and a ½ cup of the Parmesan cheese. Stir.
- Sprinkle over the remaining parmesan cheese. Cover and cook for 20 more minutes.
- Serve and enjoy!
