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.

Chicken and Sausage Penne Jambalaya


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.



  • 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


2 . Sauté The Veggies

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