Cajun Jambalaya Pasta


1 tablespoon olive oil
1/2-pound chicken breasts, boneless, skinless or 4 frozen tenders, thawed
1/2-pound smoked sausage, cut into 1/4-inch slices
1 1/4 cup yellow onion, coarsely chopped
1/2 cup red bell pepper, coarsely chopped
1/2 cup yellow bell pepper, coarsely chopped
2 teaspoons fresh garlic, finely chopped or minced
2 (14.5-ounce) cans Hunt’s diced tomatoes
1 1/2 teaspoons Tony Chachere’s Original creole seasoning
1/8 teaspoon garlic salt
1 tablespoon dried parsley flakes
Kosher salt to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 (14.5-ounce) can reduced-sodium chicken broth
1/4 cup heavy cream
2 cups uncooked ziti pasta or other medium pasta, such as penne


Servings 4
Preparation time 20mins
Cooking time 40mins
Step 1

Prep all the vegetables and sausage; set aside.

Drain the tomatoes in a colander set over a large mixing bowl; reserve the juice. Set aside.

Heat olive oil in a large skillet or pot that has a cover over medium-high heat; then add the chicken and cook 1 to 2 minutes on each side, just until no longer pink (it will finish cooking later). Remove chicken from skillet.

Reheat skillet, then add the sliced sausage and cook until lightly browned. Remove and drain well on paper towels.

Reheat the skillet, then add the onion and bell peppers (add a little more oil if needed) and sprinkle lightly with salt and pepper; reduce the heat to medium and saute just until veggies are crisp tender, stirring frequently. (They will finish cooking later). Add the garlic and cook and stir for 1 more minute. Remove skillet from heat but do not turn the burner off.

Cut the chicken into bite-sized pieces and return to the skillet along with the browned sausage, canned tomatoes (reserve the juice), and all the seasonings; set back on burner and heat the mixture through over medium high heat, stirring frequently. Add the reserved tomato juice (I had about 1 cup), chicken broth, and heavy cream, stirring to mix. Stir in the uncooked pasta and bring to a boil; then cover the skillet, reduce heat to medium/medium-low and cook for 15 minutes, or until the pasta is tender and most of the liquid has cooked out. (It should have a little liquid left, the pasta will absorb it).

Garnish with a little parsley or chopped green onion and serve hot with corn and buttered, toasted French bread.


Longhorn Steakhouse Wild West Shrimp

Stuffed Italian Bread