Easiest Way to Make Quick Creamy Fettuccine Pasta with Chorizo Sausage and Jerk Chicken

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The ingredients needed to make Creamy Fettuccine Pasta with Chorizo Sausage and Jerk Chicken:

1. Take 340 grams Spanish Chorizo Sausage
2. Prepare 85 grams Jerk Chicken
3. Prepare 1 medium onion
4. Get 2 clove garlic
5. Take 2 stick Escallion (2 stalks)
6. Prepare 1/4 Habanero Pepper
7. Prepare 1 vegetable oil
8. Get 241 grams 1 can of mixed vegetables
9. Get 2 packages Knorr Creamy Chicken Pasta Sides
10. Make ready 3 cup water
11. Prepare 1 cup milk
12. Take 1 parmesan cheese

Stir in the onion, red bell pepper, and mushrooms. Cook and stir until the vegetables are tender. Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve.

Steps to make Creamy Fettuccine Pasta with Chorizo Sausage and Jerk Chicken:

1. Cut up the Spanish Chorizo Sausage and jerk chicken into cube/bite sized pieces and set aside
2. Cut/Dice the garlic, onion, escallion and habanero pepper. combine and place in a container and set aside.
3. Place vegetable oil in frying pan and heat
4. Add the chicken and sausage to the oil and stir. Fry until well done or the sausage and chicken starts to brown with a crust
5. Once cooked place the fresh seasoning on top and mix well. sautée seasoning in the oil mixing well until soft
6. Once the seasoning is cooked remove everything in the frying to a container and set aside
7. Bring to a boil 3 cups of water and 1 cup of milk
8. After the mixture is boiling add the Knorr Pasta Sides, stirr, and bring to boil. turn the heat on medium
9. Continue to boil for 8 minutes or until the pasta us tender
10. After pasta is cooked. drain water from mixed vegetables and add to the mixture while boiling
11. After adding the mixed vegetable, mix in the sausage and chicken
12. mix well so that the they are throughly coated in the pasta mix
13. remove from heat, sprinkle with parmesan cheese and serve!
14. I complemented this main dish with Elisa's recipe for Puerto Rican mofongo

Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve. Heat oil in heavy large pot over medium-high heat. Add sausages and sauté until no longer pink, breaking up with back. Creamy and comforting, it uses some of my favorite traditional Latin ingredients–smoky chipotle peppers, spicy Mexican chorizo, bright fresh cilantro, and combines them in a rich and creamy sauce that's incredibly satisfying, and perfect after a long day of work.

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