SECRETS SERVED: Creole Pasta

Looking for ways to keep warm and well fed on these winter months?

The Urban Grill Restaurant’s Executive Chef, Judd Eddy gives Megan Salois some hearty and healthy ideas. Find out why this place is Megan’s in-law’s favorite!

Creole Pasta

Serves 3-4

6- 16-20 Pealed & deveined shrimp

6oz Diced chicken breast

6oz Andouille sausage

4oz Jumbo lump crab meat

4oz diced tomato

3 cups Alfredo sauce

½ cup White wine

2oz Cajun seasoning

1½lb Penne pasta

Heat sauté pan on medium heat with a tablespoon of olive oil.  Add shrimp and cook for 2 minutes.  Add sausage, chicken and crab meat and cook for 2 min.  Add tomatoes and 2 tablespoons of white wine.  In a separate pan add Alfredo sauce, the remaining white wine and Cajun seasoning.  Mix well then add sauce to other ingredients as well as the pasta.  Toss and serve with shredded parmesan cheese as a garnish.

To find out more go to their website.