Cajun Jambalaya Pasta
Chicken, sausage, cheesy pasta, and a whole lot of flavor, whatÃ¢Â€Â™s not to love? Serve this spicy and flavorful Cajun Jambalaya Pasta and let the good times roll!
2 Tbsp. Organic Extra Virgin Olive Oil, divided
2 tsp. Rosemary Basil Sea Salt , divided
1 Tbsp. Mariner's Chowder Seasoning
2 andouille sausages, cut crosswise into 1" pieces
1 medium red onion, chopped
2 ribs celery, chopped
1 each yellow & green bell pepper, chopped
2 garlic cloves, peeled and chopped
10 oz. penne pasta
4 cups chicken broth
15 oz. can diced tomatoes
1 cup half & half
1 cup Monterey jack cheddar cheese
2 Tbsp. fresh parsley, chopped as garnish
HEAT 1 Tbsp. 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.
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