Chicken and Sausage Penne Jambalaya

Chicken and Sausage Penne Jambalaya :-When I go out to eat at a restaurant, jambalaya is one of the foods that I am most likely to take home with me. In the past, I never made it a point to make it myself since I was under the impression that it would be difficult to prepare. However, I proved myself completely incorrect! Simply said, this meal is not only easy to prepare but also delicious, and the greatest thing is that it can be on your table in about half an hour.

What Is Jambalaya?

Jambalaya is a dish from Louisiana that has a lot of Spanish and French influences. It’s mostly meat, veggies, and rice mixed together.
This dish always has some kind of sausage in it, like andouille, along with other meats or fish.
After one bite of this very simple jambalaya, you’ll never order it out again. To make this dish even better, use spicy Italian sausages. After all, jambalaya is supposed to be spicy. It will be even better with some good Italian sausages in it.

Ingredients:

6 ounces of chicken breast (one breast, completely skinless and boneless
chopped into little pieces)
Two links of Italian sausage, sliced into pieces measuring one inch;
one sliced onion of a little size
a half of a medium-sized bell pepper, chopped
3 minced garlic cloves (in total)
The juice from one can is included in the 28 ounces of diced tomatoes.
2 chopped green onions (in total)
a total of four sprigs of cilantro (or minced parsley)
There is one cup of low-sodium chicken broth.
Uncooked penne, eight ounces in total
1/2 milligram of mild chili and pepper powder
Olive oil, one tablespoon equal
one-half of a teaspoon of salt (or to taste)
One-half of a teaspoon of pepper, or to taste
1 tablespoon of spicy sauce

How To Make Chicken And Sausage Penne Jambalaya

Now that we have that out of the way, let’s get started on this jambalaya dish, which is incredibly simple and can be prepared in twenty minutes.

1 . Prepare The Chicken

Chili powder, salt, and pepper are the three ingredients that you need to use to begin seasoning your chicken.
The chicken should be properly seasoned before being added to the skillet along with the sausage. The mixture should be cooked for approximately six minutes, or until both the chicken and the sausage begin to brown.

2 . Sauté The Veggies

The next step is to prepare the onion and bell pepper by adding them to the skillet and cooking them for approximately two minutes, or until the onion becomes slightly translucent.
Now, whisk in the garlic and continue to heat for around thirty seconds more, until the aroma is released

3 . Add Pasta And Cook

At this point, we are able to virtually conclude the cooking process by adding the remaining components to the meal. To accomplish this, add the diced tomatoes, chicken broth, penne, and spicy sauce, and toss everything together very thoroughly.
First, bring to a boil, and then reduce the heat to a simmer. Continue cooking for approximately fifteen minutes, or until the pasta reaches the desired texture of “al dente.” It will be necessary for you to stir the pasta on occasion in order to prevent it from sticking to the skillet.
One of my favorite ways to finish off this dish is by garnishing it with some fresh green onions and either cilantro or parsley. After that, it is ready to be served and enjoyed.

Instructions:

Chili powder, salt, and pepper should be used to finish seasoning the chicken.
A large skillet should be used to heat the olive oil. The chicken and sausage should be added to the skillet and cooked for a total of six minutes, about until the chicken and sausage begin to brown.
Prepare the onion and bell pepper by adding them to the skillet and cooking them for two minutes, or until the onion becomes translucent. Add the garlic and continue to cook for one more minute until the aroma is released.
To the skillet, add the diced tomatoes, chicken broth, penne, and spicy sauce, and stir everything up thoroughly.
Cook the penne for fifteen minutes, stirring it occasionally, until it reaches the al dente stage.
Chopped cilantro and green onions are used as garnishes.