Servings: Yields ~8 servings

3 tablespoons olive oil 3 tablespoons olive oil
1 red pepper, chopped, 1 red pepper, chopped,
1 yellow pepper, chopped 1 yellow pepper, chopped
1 yellow onion, chopped 1 yellow onion, chopped
12 oz andouille sausage, sliced thin 12 oz andouille sausage, sliced thin
1-2 chicken breasts, cut into bite size pieces 1 to 2 chicken breasts, cut into bite size pieces
1 lb shrimp, uncooked, tail removed 1 lb shrimp, uncooked, tail removed
1 28 oz can of tomatoes, chopped, liquid reserved 1 28 oz can of tomatoes, chopped, liquid reserved
2 teaspoons cajun seasoning 2 teaspoons cajun seasoning
5 cups baby kale (or regular kale, chopped, removing bottoms of the thick stalk) 5 cups baby kale (or regular kale, chopped, removing bottoms of the thick stalk)
1 cup cream 1 cup cream
1 box Penne pasta 1 box Penne pasta
2.5 cups of water or chicken broth 2.5 cups of water or chicken broth
3/4 cup Parmesan cheese ¾ cup Parmesan cheese

Heat two tablespoons olive oil on sautee function, then add the chicken and sausage. Remove after starting to brown, approximately 2 to 3 minutes.
Add your third tablespoon of olive oil to pot, add chopped onions and peppers. Cook briefly, about 2 to 3 minutes, deglazing bottom of pan as the veggies sweat.
Return chicken and sausage to the IP and add the cajun seasoning; stir to mix thoroughly.
Add the chopped tomatoes and liquid from can and stir again.
Add 2.5  cups water or broth and the pasta to the pot.
Pressure cook on high for ½ time listed on pasta box (5 to 6 minutes typically). Use quick pressure release when finished.
Change IP setting from warm to sautee. Add baby kale, shrimp, and the light cream; stir, and cook on low for about 3 minutes until shrimp is cooked through and kale is wilted. You can add parmesan cheese to the pot and mix in, or simply top the served pasta with plenty of cheese.