Chicken and Sausage Penne Jambalaya: With loads of chicken and Italian sausage, this 30-minute-to-make chicken and sausage penne jambalaya is my delectable unique spin on a traditional dish!
Chicken and Sausage Penne Jambalaya
Ingredients
- 6 ounce chicken breast ((1 breast) skinless boneless, cut small pieces)
- ½ teaspoon chili powder (mild)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon olive oil
- 2 links Italian sausage (cut in 1 inch pieces)
- 1 small onion (chopped)
- ½ medium bell pepper (chopped)
- 3 cloves garlic (minced)
- 28 ounces diced tomatoes ((1 can) juice included)
- 1 cup chicken broth (low sodium)
- 8 ounces penne (uncooked)
- 1 tablespoon hot sauce
- 2 green onions (chopped)
- 4 sprigs cilantro (or parsley, chopped)
Add salt, pepper, and chili powder to the chicken to season it.
Warm up the olive oil in a big frying pan. When the sausage and chicken begin to brown, add them to the skillet and cook for an additional six minutes.
When the onion is transparent, add the bell pepper and onion to the skillet and simmer for another two minutes. Once fragrant, sauté the garlic for a further minute after stirring it in.
Stir thoroughly after adding the diced tomatoes, penne, chicken broth, and spicy sauce to the skillet.
Stirring occasionally, cook the penne for 15 minutes or until it’s al dente.
Add cilantro and green onions as garnish.
Notes
You are welcome to use kielbasa, chorizo, or smoked sausage in instead of the Italian sausage.
If you’re not a fan of cilantro, you can use parsley as a garnish instead.
This dish keeps well in the refrigerator for three to four days when stored in an airtight container. If you wish to freeze this recipe, you might want to just prepare the sauce, which you can keep in the fridge for up to three months. Thaw the sauce overnight, then reheat the pasta as needed.
Nutrition
- Serving: 1servingCalories: 545kcal (27%)
- Carbohydrates: 55g (18%)
- Protein: 28g (56%)
- Fat: 24g (37%)
- Saturated Fat: 7g (44%)
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 11g
- Trans Fat: 0.01g
- Cholesterol: 70mg (23%)
- Sodium: 1148mg (50%)
- Potassium: 956mg (27%)
- Fiber: 5g (21%)
- Sugar: 8g (9%)
- Vitamin A: 1002IU (20%)
- Vitamin C: 45mg (55%)
- Calcium: 105mg (11%)
- Iron: 4mg (22%)
What Else Can I Use In This Jambalaya?
Chicken and sausage are a staple in traditional recipes, but so is shrimp! Feel free to add as much shrimp as you like to this dish, tails on, to really punch up this dish.
The traditional recipe just calls for onion, celery, bell pepper, and in some cases tomato. But seeing as this is a one pot dish feel free to add any veggies you’d like! Carrots, diced potatoes, and zucchini are all delectable additions.
