One-Pot, 15-Minute Pastalaya
4-6
25
minutesPasta from the pantry. Sausage from the freezer. A few veggies. 15 minutes and dinner is served! We love the original version of one-pot pasta, and we couldn’t wait to try our spice blends in variations. This Pastalaya received rave reviews, and it’s no wonder with salt-free Jambalaya Seasoning taking the wheel in this delicious dish. Add this one to your “what am I going to cook” solutions list.
Ingredients
12 ounces rotini or penne
2 boneless, skinless chicken thighs, cut into small cubes
1 link smoked sausage, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, thinly sliced
2 Tbl Jambalaya Seasoning
1 tsp salt
4 cups water
Fresh parsley and sliced scallions, for serving
Instructions
- Note that most pasta is packaged in 16 oz boxes or bags. You’ll need only 12 oz for this recipe.
- Heat a large stockpot or dutch oven over medium-high heat. Add the Garlic Extra Virgin Olive Oil and brown the chicken thigh pieces, smoked sausage, onion and bell pepper.
- Add the pasta, garlic, Jambalaya Seasoning and water.
- Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Use tongs to lift and turn rather than a round-and-round stirring motion. This will keep the pasta from turning mushy.
- When the pasta is al dente and the water is absorbed, taste. Season with salt and black pepper, if needed. Serve with chopped fresh parsley and scallions.
