Pasta 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.
Time: 25 min
Serves 4-6Rating
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Loading...| 12 ounces rotini or penne | |
| 2 Tbl Garlic Extra Virgin Olive Oil | |
| 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 |
| 1. | Note that most pasta is packaged in 16 oz boxes or bags. You'll need only 12 oz for this recipe. |
| 2. | 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. |
| 3. | Add the pasta, garlic, Jambalaya Seasoning and water. |
| 4. | 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. |
| 5. | 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. |
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