pasta jambalaya

This Chicken and Sausage Penne Jambalaya is my delicious personal take on a classic recipe, loaded with chicken and Italian sausage that will be ready in only 30 minutes!

Chicken and Sausage Penne Jambalaya

chicken breast ((1 breast) skinless boneless, cut small pieces)

chili powder (mild)

salt (or

½ teaspoon pepper (or

olive oil

sausage

onion

½ medium bell pepper (chopped)

garlic (minced)

tomatoes

chicken broth (low sodium)

penne (uncooked)

hot sauce

green onions (chopped)

cilantro (or parsley, chopped)

Season the chicken with chili powder, salt and pepper.

Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.

Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.

Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.

Cook for 15 minutes until the penne is al dente, stirring occasionally.

Garnish with green onions and cilantro.

https://content.jwplatform.com/videos/8oQ6rpRI.mp4

Chicken And Sausage Penne Jambalaya

Creamy Cajun Pastalaya - just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple!

Creamy Cajun Pastalaya

dry pasta (I used mafalda)

shrimp (peeled and deveined)

cajun seasoning

chicken breast

link andouille sausage

celery

medium bell pepper (any color, julienned)

heavy cream

salt and pepper (to taste)

Fontina cheese (shredded)

green onions (chopped, for ganish)

parsley

Cook the pasta according to package instructions.

Season the shrimp with about ½ tablespoon of the cajun seasoning and set aside.

In a large skillet or Dutch oven heat the olive oil. Add the shrimp and cook on both sides until it turns pink, about 2 min per side, could be less depending on the size of your shrimp. Remove the shrimp from the pot and set aside.

Add the chicken and sausage to the pot, and sprinkle about 1 tablespoon of the cajun seasoning over the chicken. Stir everything together and cook until the chicken is no longer pink and is cooked through, about 5 minutes.

Add the onion, celery and garlic to the skillet and cook until the onion becomes translucent, about 3 minutes.

Add all the peppers and sprinkle the remaining ½ tablespoon of cajun seasoning over the peppers, stir well and cook for another 3 minutes.

Add the chicken broth and heavy cream to the skillet, stir and season with salt and pepper if needed. Add the shrimp back to the pot. Bring the sauce to a boil, then add the cooked pasta and about ½ cup of the shredded Fontina cheese. Stir everything together.

Remove from heat, then garnish with the remaining Fontina cheese, green onions and parsley. The pasta will continue to soak up the sauce.

Serve immediately. Refrigerate leftover for up to 3 days.

https://content.jwplatform.com/videos/yXkhOX6f.mp4

Creamy Cajun Pastalaya – just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple!

Top 2 pasta jambalaya recipes from across the web

The most viewed pasta jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken and Sausage Penne Jambalaya

Creamy Cajun Pastalaya

Top 2 pasta jambalaya recipes from across the web

The most viewed pasta jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Sausage Penne Jambalaya

Creamy Cajun Pastalaya

The most viewed pasta jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine