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Jambalaya Pasta

Pasta night gets some Louisiana flavor.



  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 2 links andouille sausage, sliced crosswise
  • 2 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into 1″ pieces
  • 1 tsp. Cajun seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 10 oz. penne
  • 1 (15-oz.) can diced tomatoes
  • 4 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • 1 c. shredded cheddar
  • Freshly grated Parmesan, for serving
  • Chopped parsley, for serving


  • In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned.
  • Add garlic and cook until fragrant, 1 minute, then add chicken.
  • Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.
  • Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes.
  • Stir in heavy cream and cheddar until melty.
  • Serve with Parmesan and parsley.

Recipe and photo from

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