Cajun Pasta

Great recipe to use left overs from Jambalaya.
(use same Creole seasoning as Jambalaya)

1 cup Diced cooked chicken

Sliced Andouille sausage (1.5-2 links)

1 jar Bertolli Four Cheese Rosa Alfredo Sauce

2 tsp Emeril's Creole seasoning

Penne pasta noodles

Saute chicken and Andouille sausage. Add pasta sauce and Creole seasoning. Toss with penne pasta noodles. Yum!