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creamy jambalaya w/ pasta

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I had bought a big package of chicken breasts & was wondering what I could make that would be filling and ultra tasty and came up w/ this. I have also made this w/ shrimp and sausage to the same effect..awesome!

yield 6 serving(s)
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For creamy jambalaya w/ pasta

  • 2 Tbsp
    oil, i used vegetable oil
  • 1 lb
    chicken breasts, cut into cubes
  • 2 tsp
    creole seasoning
  • 1 pkg
    smoked sausage, cut into rounds
  • 1 md
    onion, cut into thin rings
  • 1
    each red & green bell pepper, diced
  • 1 Tbsp
    minced garlic
  • 2-1/2 c
    low-sodium chicken broth
  • 1
    14.5 oz can diced tomatoes, undrained
  • 8 pkg
    spaghetti
  • 1/2 c
    light cream
  • 1 Tbsp
    cornstarch
  • 1 tsp
    red pepper flakes

How To Make creamy jambalaya w/ pasta

  • 1
    In a large pot, over medium heat, heat oil until hot. Sprinkle chicken w/ Creole seasoning, add to pot. Stir in sausage rounds. Cook, stirring for 5 minutes. Using a slotted spoon, spoon out chicken & sausage & place in a bowl, set aside.
  • 2
    To pot add onions and both red & green bell peppers & cook until softened. Add garlic.Cook 1 minute. Add broth and diced tomatoes w/ the juice.
  • 3
    Break up pasta & add to pot. Add the cooked chicken & sausage. Stir. Cover & cook about 5-8 minutes. Uncover & check to see if pasta is tender. If not, replace cover and cook until pasta is tender. In medium bowl, whisk cream and cornstarch. Pour into pot, stir to combine. Simmer until thickened. Ladle into bowls & sprinkle w/ red pepper flakes.
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