Jambalaya Penne Pasta

Name: Jambalaya Penne Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 (500 g) pkg Catelli® Classic Penne Rigate; 2 (30 mL) tbsp Olive oil; 12 (375 g) oz Boneless, skinless chicken breasts, thinly sliced; 8 (250 g) oz Spicy smoked sausage, sliced; 1 Onion, diced; 1 Stalk celery, diced; 1 Red pepper, diced; 2 Cloves garlic, minced; 2 (30 mL) tbsp Finely chopped fresh thyme; 1 (15 mL) tbsp Cajun seasoning; 1/4 (60 mL) cup Tomato paste; 1 (796 mL) can Diced tomatoes; 2 (30 mL) tbsp Finely chopped fresh parsley

This Louisiana-inspired pasta dish has all the tasty flavours of a classic rice jambalaya.

Around The World Family Friendly Short

Link to Orzo Spicy Marinara Jambalaya Pasta

Prep time

10 minutes

Cook time

25 minutes

Servings

4 servings

Catelli Classic Penne Rigate

Ingredients

4 servings

1 (500 g) pkgCatelli^® Classic Penne Rigate

2 (30 mL) tbspOlive oil

12 (375 g) ozBoneless, skinless chicken breasts, thinly sliced

8 (250 g) ozSpicy smoked sausage, sliced

1Onion, diced

1Stalk celery, diced

1Red pepper, diced

2Cloves garlic, minced

2 (30 mL) tbspFinely chopped fresh thyme

1 (15 mL) tbspCajun seasoning

1/4 (60 mL) cupTomato paste

1 (796 mL) canDiced tomatoes

2 (30 mL) tbspFinely chopped fresh parsley

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook pasta according to package directions; drain well.

Step 2

Meanwhile, heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until slightly browned. Stir in sausage, onion, celery, red pepper, garlic, thyme and Cajun seasoning; cook for 3 to 5 minutes or until vegetables are slightly softened.

Step 3

Stir in tomato paste; cook for 1 minute. Stir in diced tomatoes; bring to boil. Reduce heat to medium; cook for 10 to 15 minutes or until chicken is cooked through and sauce is slightly thickened.

Step 4

Add pasta and parsley to skillet; toss until well coated.

Tip

s: • For a classic jambalaya, use andouille sausage. Both a cured chorizo sausage or a Polish-style sausage also work well. • Add a splash of dry white wine to the sauce if desired.