16oz penne pasta
8 oz sausage(smoked, andouille, linguiça, chorizo....your choice)
1/2 medium sweet onion, chopped
1 small green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
8 oz chicken breast, cooked and shredded
2 cups tomatoes, peeled and diced( about 1-14.5 oz can , drained)
1 TB creole or cajun seasoning (there are small variations in the 2, you pick your flavor preference)
1 tsp oregano
1 tsp basil
salt and pepper to taste
1/4 cup butter
1/4 cup flour*
2 cups milk
8 oz pepper jack cheese, shredded
*sub 3 TB corn or potato starch for gluten free, whisked straight into cold milk
Cook pasta to al dente, drain(I use GF pasta and I prefer to rinse it, you can if you like too)
Add tomatoes, chicken and seasoning and turn to a low simmer.
In a saucepan heat butter over medium heat, add flour and stir into a thick paste. Slowly whisk in milk, stir and heat until thickened then add pepper jack and stir until melted.
In a lightly greased 9 x 13 casserole mix pasta, meat mixture and cheese mixture.
Mix well. I squirted on some hot sauce.
Bake at 350 for 30 minutes until hot and bubbly.