Cajun Chicken and Sausage Pasta

• 1 skinless, boneless chicken breast half
• 1/2 teaspoon Cajun seasoning, or to taste
• 1 link pork sausage with jalapeno pepper
• 4 ounces farfalle (bow tie) pasta
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 1 1/2 cups fat-free half-and-half, divided
• 1 tablespoon cornstarch, or as needed
• 1 pinch Cajun seasoning, or to taste
• 1 pinch dried basil, or to taste

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
3. Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side.
4. Transfer to a plate and let rest for 5 minutes.
5. Cut chicken and sausage into bite-size pieces.
6. Bring a large pot of lightly salted water to a boil.
7. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
8. Melt butter in a large skillet over medium heat.
9. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes.
10. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet.
11. Stir to combine.
12. Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth; pour into skillet and stir until sauce simmers and thickens, about 5 minutes.
13. Toss cooked farfalle pasta into mixture until coated; season with additional Cajun seasoning and dried basil.

skinless, cajun seasoning, pork sausage, pasta, butter, green bell pepper, red bell pepper, onion, clove garlic, cornstarch, cajun seasoning, basil

Taken from allrecipes.com/recipe/cajun-chicken-and-sausage-pasta/ (may not work)