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Chicken, sausage, cheesy pasta, and a whole lot of flavor, what’s not to love? Serve this spicy and flavorful Cajun Jambalaya Pasta and let the good times roll!
From The Spice & Tea Exchange®2 TBS Cajun Spice Blend, divided2 TBS Organic Extra Virgin Olive Oil, divided2 tsp Rosemary Basil Sea Salt, divided1 TBS Mariner’s Chowder SeasoningFrom the Grocer3 chicken breasts, skinless & boneless, chopped into 1” pieces2 andouille sausages, cut crosswise into 1” pieces1 medium red onion, chopped2 ribs celery, chopped1 each yellow & green bell pepper, chopped2 garlic cloves, peeled and chopped10 oz penne pasta4 cups chicken broth15 oz can diced tomatoes1 cup half & half1 cup Monterey jack cheddar cheese2 TBS fresh parsley, chopped as garnish
COMBINE chicken and 1 TBS Cajun Spice Blend in a plastic zipper bag. Massage chicken to distribute spices. Refrigerate 30 mins to marinate.HEAT 1 TBS Organic Extra Virgin Olive Oil in a large pot over medium heat. Add sausage and cook until lightly browned.ADD onion, celery, bell peppers and 1 tsp Rosemary Basil Sea Salt. Cook 2-3 mins, until slightly softened.ADD remaining Organic Extra Virgin Olive Oil, Cajun Spice Blend, Mariner’s Chowder Seasoning, and garlic. Cook 30 secs until fragrant.REMOVE chicken from refrigerator and transfer into pot. Cook, stirring often, until chicken is halfway cooked (about 4 mins).ADD pasta, stir until coated. Add chicken broth and diced tomatoes, stirring to combine. Simmer until pasta is al dente and most of liquid is absorbed, 18-20 mins.STIR in half & half and Monterey jack cheese. Adjust seasonings with additional Rosemary Basil Sea Salt, if desired and garnish with parsley.
Yield: 4 servings Total Time: 55 mins Prep: 10 mins Cook: 45 mins
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