Jambalaya Pasta

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 2 tbsp olive oil
  • 1/2 pound smoked sausage, sliced
  • 1/2 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (about 3 bell peppers, I like to use 1 red, 1 yellow, 1 green)
  • cajun or creole seasoning
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 8 oz (about 3 cups) penne pasta
  • 1 cup Monterey Jack cheese, shredded
  • ⅓ cup thinly sliced scallions

Directions

  1. Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with cajun seasoning (about 1-2 teaspoons). Cook until lightly browned. Add garlic stir to combine until fragrant, about 30 seconds.
  2. Add the broth, cream, pasta, and more cajun seasoning to taste, about ½ teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  3. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, golden brown, and bubbly.
  4. Makes: 4 servings.

Email to a friend | Print this recipe | Back