Mardi Gras Pasta
Ingredients: 1 medium onion 1- 16 oz. package diced ham
1 red bell pepper 1- 16 oz. package link sausage
1 green bell pepper 1 lemon
1 ½ tsp minced garlic 2 pkg. crawfish tails
8 green onions 1 cup chicken broth
1 pint cherry tomatoes 1/2 jar artichoke hearts
2 sticks of butter 1 1/2 boxes penne noodles
3/4 cup canola or peanut oil 1 oz. Kraft 4-cheese
1 quart half and half Parmesan cheese
1 small capful of crab boil 1 can cream of mushroom soup
8 chicken breast
Vegetables sauté all except tomatoes
1 medium onion
1 red bell pepper
1 green bell pepper
1 ½ tsp minced garlic
8 green onions
1 pint fresh cherry tomatoes
(sautéed in 2 sticks of butter not margarine and 3/4 cup canola oil) (you can feel it can't you, your arteries are closing up just reading this)
chicken breast (already boiled & diced)
link sausage (sliced)
artichoke hearts (diced)
salt and pepper to taste
Boil 1 ½ boxes of penne noddles in the chicken broth. DO NOT OVERCOOK. If the pasta gets soggy it will ruin the dish (trust me on this.....I cannot tell you why because I took a solemn oath not to tell, so just trust me).
HAND TOSS ALL INGREDIENTS TOGETHER (or you can toss with a spoon if you don't want your hands to get messy):
VEGETABLES, MEAT MIXTURE, AND NOODLES.
Stir in 1 quart of half and half, 1 cup of chicken broth, 1 can cream of mushroom soup(you can add more cream of mushroom or cream if it seems too dry) .
DO NOT COOK, JUST HEAT. Top with Kraft 4 Cheese.....get on with your fat self.
Let the yumminess flow through you and Enjoy!