### Jambalaya Pasta Recipe
#### Ingredients
– **For the Jambalaya:**
– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1 pound andouille sausage, sliced into rounds
– 1 pound shrimp, peeled and deveined
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes
– 1 cup chicken broth
– 1 cup heavy cream
– 2 teaspoons Cajun seasoning
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– Salt and black pepper, to taste
– **For the Pasta:**
– 1 pound penne pasta
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley (optional)
#### Instructions
1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
2. **Prepare the Jambalaya:**
– In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
– Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
– In the same skillet, add the sliced andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside with the chicken.
– Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
– Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. **Combine Ingredients:**
– Return the chicken and sausage to the skillet. Add the diced tomatoes (with juices), chicken broth, heavy cream, Cajun seasoning, paprika, thyme, and oregano. Stir to combine.
– Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
– Add the shrimp and cook until they are pink and opaque, about 3-4 minutes. Season with salt and black pepper to taste.
4. **Mix with Pasta:**
– Add the cooked pasta to the skillet with the jambalaya mixture. Toss to coat the pasta evenly with the sauce.
– Sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired.
5. **Serve:**
– Serve the jambalaya pasta hot, garnished with extra Parmesan and parsley if you like.
Enjoy your delicious and hearty Jambalaya Pasta!
### Jambalaya Pasta Recipe
#### Ingredients
– **For the Jambalaya:**
– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1 pound andouille sausage, sliced into rounds
– 1 pound shrimp, peeled and deveined
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes
– 1 cup chicken broth
– 1 cup heavy cream
– 2 teaspoons Cajun seasoning
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– Salt and black pepper, to taste
– **For the Pasta:**
– 1 pound penne pasta
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley (optional)
#### Instructions
1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
2. **Prepare the Jambalaya:**
– In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
– Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
– In the same skillet, add the sliced andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside with the chicken.
– Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
– Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. **Combine Ingredients:**
– Return the chicken and sausage to the skillet. Add the diced tomatoes (with juices), chicken broth, heavy cream, Cajun seasoning, paprika, thyme, and oregano. Stir to combine.
– Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
– Add the shrimp and cook until they are pink and opaque, about 3-4 minutes. Season with salt and black pepper to taste.
4. **Mix with Pasta:**
– Add the cooked pasta to the skillet with the jambalaya mixture. Toss to coat the pasta evenly with the sauce.
– Sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired.
5. **Serve:**
– Serve the jambalaya pasta hot, garnished with extra Parmesan and parsley if you like.
Enjoy your delicious and hearty Jambalaya Pasta!
### Jambalaya Pasta Recipe
#### Ingredients
– **For the Jambalaya:**
– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1 pound andouille sausage, sliced into rounds
– 1 pound shrimp, peeled and deveined
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes
– 1 cup chicken broth
– 1 cup heavy cream
– 2 teaspoons Cajun seasoning
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– Salt and black pepper, to taste
– **For the Pasta:**
– 1 pound penne pasta
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley (optional)
#### Instructions
1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
2. **Prepare the Jambalaya:**
– In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
– Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
– In the same skillet, add the sliced andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside with the chicken.
– Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
– Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. **Combine Ingredients:**
– Return the chicken and sausage to the skillet. Add the diced tomatoes (with juices), chicken broth, heavy cream, Cajun seasoning, paprika, thyme, and oregano. Stir to combine.
– Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
– Add the shrimp and cook until they are pink and opaque, about 3-4 minutes. Season with salt and black pepper to taste.
4. **Mix with Pasta:**
– Add the cooked pasta to the skillet with the jambalaya mixture. Toss to coat the pasta evenly with the sauce.
– Sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired.
5. **Serve:**
– Serve the jambalaya pasta hot, garnished with extra Parmesan and parsley if you like.
Enjoy your delicious and hearty Jambalaya Pasta!
