Category - Pasta

CAJUN CHICKEN LASAGNA

    Cajun Chicken Lasagna

    1 (16 ounce) package lasagna noodles
    1 pound andouille sausage, quartered lengthwise and sliced
    1 pound skinless, boneless chicken breast halves, cut into chunks
    2 teaspoons Cajun seasoning
    1 teaspoon dried sage
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/4 cup chopped red bell pepper
    1 tablespoon finely chopped garlic
    2 (10 ounce) containers Alfredo sauce, divided use
    1/2 cup shredded mozzarella cheese
    1/2 cup grated Parmesan cheese
    Salt to taste

    Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking dish.

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.

    In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about eight minutes. Remove meat from skillet with a slotted spoon and set aside.


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