Copycat Cheddars New Orleans Pasta Recipes

Steps:

• Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate

Steps:

• 1. Place margarine on grill, add onions, peppers and Jambalaya seasoning and saute for one minute, Add diced chicken and saute three minutes until almost cooked.
• 2. Add sausage. Cook, mixing often with spatula until chicken has reached 165 degrees internally.
• 3. Add shrimp and cook for 2 more minutes. Cover to stay warm.
• 4. Mix garlic powder, Tony Chachere's Creole Seasoning and red pepper and 8 ounces prepared alfredo for the Cajun Sauce.
• 5. Place all ingredients in large bowl and mix thoroughly. Divide mixture into four large bowls then add blackened shrimp.
• 6. Garnish with 1 Tablespoon chopped parsley and 1 Tablespoon fine Parmesan cheese. You can add cayenne pepper to spice it up.
• 7. Serve with garlic Bread.