Creamy Fettuccine Pasta with Chorizo Sausage and Jerk Chicken

• 340 grams Spanish Chorizo Sausage
• 85 grams Jerk Chicken
• 1 medium onion
• 2 clove garlic
• 2 stick Escallion (2 stalks)
• 1/4 Habanero Pepper
• 1 vegetable oil
• 241 grams 1 can of mixed vegetables
• 2 packages Knorr Creamy Chicken Pasta Sides
• 3 cup water
• 1 cup milk
• 1 parmesan cheese

1. Cut up the Spanish Chorizo Sausage and jerk chicken into cube/bite sized pieces and set aside
2. Cut/Dice the garlic, onion, escallion and habanero pepper.
3. combine and place in a container and set aside.
4. Place vegetable oil in frying pan and heat
5. Add the chicken and sausage to the oil and stir.
6. Fry until well done or the sausage and chicken starts to brown with a crust
7. Once cooked place the fresh seasoning on top and mix well.
8. sautee seasoning in the oil mixing well until soft
9. Once the seasoning is cooked remove everything in the frying to a container and set aside
10. Bring to a boil 3 cups of water and 1 cup of milk
11. After the mixture is boiling add the Knorr Pasta Sides, stirr, and bring to boil.
12. turn the heat on medium
13. Continue to boil for 8 minutes or until the pasta us tender
14. After pasta is cooked.
15. drain water from mixed vegetables and add to the mixture while boiling
16. After adding the mixed vegetable, mix in the sausage and chicken
17. mix well so that the they are throughly coated in the pasta mix
18. remove from heat, sprinkle with parmesan cheese and serve!
19. I complemented this main dish with Elisa's recipe for Puerto Rican mofongo

spanish chorizo sausage, chicken, onion, clove garlic, escallion, pepper, vegetable oil, mixed vegetables, chicken pasta sides, water, milk, parmesan cheese

Taken from cookpad.com/us/recipes/364009-creamy-fettuccine-pasta-with-chorizo-sausage-and-jerk-chicken (may not work)