One-Pot, 15-Minute Pastalaya
One-Pot, 15-Minute Pastalaya
One-Pot, 15-Minute Pastalaya


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

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.


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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