𝗖𝗔𝗝𝗨𝗡 𝗦𝗛𝗥𝗜𝗠𝗣 𝗔𝗡𝗗 𝗦𝗧𝗘𝗔𝗞 𝗔𝗟𝗙𝗥𝗘𝗗𝗢 𝗣𝗔𝗦𝗧𝗔 😋 😋
45 ml( 3 tsp) basil oil painting
10 ml( 2 ladles) Cajun seasoning
1 lb( 454 g) boneless, skinless funk bone
1 large green or red bell pepper, planted and cut into diggings
60 g( 12 mugs) Andouille or chorizo link, diced
1 clove diced garlic
1 diced tomato( about 250 ml/ 1 mug)
250 ml( 1 mug) milk
1 Pack Knorr ® Sidekicks ® Fettuccine Alfredo
In a medium coliseum, mix 30 ml( 2 soupspoons) Becel ® Oil and Cajun seasoning. Add funk and pepper. Toss to cover.
rally or caff
, flipping formerly, until funk is cooked through and vegetables are cooked through, about 6 twinkles. Cut vegetables and funk into slices. Reservation and heating.
Heat remaining 15 ml( 1 teaspoon) of oil painting in a medium saucepan over medium heat and cook link, stirring constantly, until golden, about 3 twinkles.
Adding garlic & cuisine, stir constantly, to ambrosial, 30 sec.
Add tomatoes and cook, stirring sometimes, until softened, 2 twinkles.