Cajun Mac and Cheese
Shaved Brussels Sprouts with Vinaigrette
Ingredients
- 8 oz skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 tsp Cajun seasoning
- ½ tsp Louisiana hot sauce
- 8 oz cooked andouille or other spicy sausage links, halved lengthwise and sliced
- 2½ cups water
- 1 medium red or yellow sweet pepper, cut into 1-inch pieces
- ½ cup chopped onion
- 4¾ cups dried bow tie pasta
- 6 oz sliced American cheese, torn into bite-size pieces
- ½ cup shredded smoked Gouda or Cheddar cheese (2 oz)
- ¼ to ½ cup milk
Instructions
- In a 3½- or 4-quart slow cooker combine chicken, Cajun seasoning, and hot sauce; toss to coat. Stir in next four ingredients (through onion).
- Cover and cook on low 6 hours or high 3 hours. If using low, turn to high. Stir in pasta. Cover and cook 10 minutes; stir. Cover and cook 10 minutes more; stir again.
- Turn off cooker. If possible, remove crockery liner from cooker. Top mixture with both cheeses (do not stir). Cover; let stand 5 minutes. Stir in enough of the milk to reach desired consistency.
Side Dish Ingredients
- 1 lb Brussels sprouts, trimmed and very thinly sliced
- ⅓ cup vinaigrette, such as citrus vinaigrette
- 2 oranges, peeled and sectioned
- 1 cup chopped almonds, toasted
Side Dish Instructions
- In a large bowl combine Brussels sprouts and vinaigrette; toss gently. Stir in oranges and cashews. If you like, cover and chill up to 4 hours.
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 8 | |
| Calories |
382
|
162
|
544
|
| Fat (g) | 16 | 11 | 27 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 21 | 4 | 25 |
| Carb (g) | 37 | 15 | 52 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 627 | 140 | 767 |
Better Homes and Gardens Meal Plan
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