12 ounces of pasta ( I prefer bow-tie)
1/2 lbs of pre-cooked, chopped sausage or chicken (I used leftover Eckrich sausage)
3 cups of milk or half and half or combo of both (today I used 1 cup of fat free half ‘n half and 2 cups ff milk)
1/2 cup diced onions
3/4 cup diced mushrooms
1 teaspoon of Cajun seasoning (more or less depending on the spiciness, I used Tony Cachere’s its pretty spicy)
1 tsp of garlic powder
1/2 tsp dried basil
1/3 cup Parmesan cheese
6. Keep stirring over medium to medium low until sauce starts to thicken.
8. When pasta is cooked, drain and add to the meat and cream mixture. Combine well.