Chicken and Sausage Penne Jambalaya

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Chicken and Sausage Penne Jambalaya: Jambalaya is one of my favorite foods to get anytime I go out to eat. Because I assumed it would be difficult to make, I used to only ever order it from outside, but I couldn’t have been more mistaken! The nicest thing about this recipe is that it can be prepared in only 30 minutes and tastes delicious.

This is a recipe for penne jambalaya with chicken and sausage from my book, which is one of my favorites. This is a fuss-free recipe that can be prepared in a single skillet, making it an ideal choice for a post-work meal.

 

Chicken and Sausage Penne Jambalaya

 

a serving of chicken and sausage penne jambalaya in a white bowl.

 

Ingredients

 

  • 6 ounces of chicken breast ((1 breast) (skinless, boneless, cut small pieces)
  • ½ teaspoon chili powder (mild)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 tablespoon olive oil
  • 2 links Italian sausage (cut in 1 inch pieces)
  • 1 small onion (chopped)
  • ½ medium bell pepper (chopped)
  • 3 cloves garlic (minced)
  • 28 ounces diced tomatoes ((1 can) juice included)
  • 1 cup chicken broth (low sodium)
  • 8 ounces penne (uncooked)
  • 1 tablespoon hot sauce
  • 2 green onions (chopped)
  • 4 sprigs cilantro (or parsley, chopped)

Instructions 

  • Add salt, pepper, and chili powder to the chicken to season it.
  • Warm up the olive oil in a big frying pan. When the sausage and chicken begin to brown, add them to the skillet and cook for an additional six minutes.

 

  • When the onion is transparent, add the bell pepper and onion to the skillet and simmer for another two minutes. Once fragrant, sauté the garlic for a further minute after stirring it in.

 

  • Stir thoroughly after adding the diced tomatoes, penne, chicken broth, and spicy sauce to the skillet.
  • Stirring occasionally, cook the penne for 15 minutes or until it’s al dente.
  • Add cilantro and green onions as garnish.

 

ALSO SEE

One Pot Sausage Pasta

 

Notes

  • You are welcome to use kielbasa, chorizo, or smoked sausage in instead of the Italian sausage.
  • If you’re not a fan of cilantro, you can use parsley as a garnish instead.

 

  • This dish keeps well in the refrigerator for three to four days when stored in an airtight container. If you wish to freeze this recipe, you might want to just prepare the sauce, which you can keep in the fridge for up to three months. Thaw the sauce overnight, then reheat the pasta as needed.

 

Nutrition Information

  • Serving: 1 serving Calories545kcal (27%)
  • Carbohydrates: 55g (18%)
  • Protein: 28g (56%)
  • Fat: 24g (37%)
  • Saturated Fat: 7g (44%)
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 11g
  • Trans Fat: 0.01g
  • Cholesterol: 70mg (23%)
  • Sodium: 1148mg (50%)
  • Potassium: 956mg (27%)
  • Fiber: 5g (21%)
  • Sugar: 8g (9%)
  • Vitamin A: 1002IU (20%)
  • Vitamin C: 45mg (55%)
  • Calcium: 105mg (11%)
  • Iron: 4mg (22%)

 

FAQs AND QUESTIONs

What Is Jambalaya?

  • Louisiana-born jambalaya is a dish with strong Spanish and French flavors. It is mostly made up of rice combined with vegetables and meat. Traditionally, this dish consists of different meats or shellfish and some kind of sausage, such andouille.

 

  • After tasting this really simple jambalaya, you won’t think about getting takeout again. Use spicy Italian sausages to increase the ante in this recipe—jambalaya is supposed to be spicy, after all. This jambalaya will truly shine with some quality Italian sausages.

 

Expert Tips

  • If you’re lacking pasta, this meal tastes well over rice!
  • There are now two varieties of jambalaya: cajun and creole. Since recipe calls for tomatoes, my rendition is Creole today, but you could leave them out for a Cajun meal.

 

  • To create your own Creole spice blend, simply combine the following ingredients: dried oregano, thyme, basil, paprika, cayenne, and garlic and onion powder. This recipe will soar to the moon!

 

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