Friday, January 2, 2009

Chicken and Sausage Pasta Jambalaya

(from a cooking class)
serves eight

1 link of andouille sausage, diced
1 lb. chicken breast tenders, bite-sized pieces (about 12 tenders)
Salt and pepper
2 Tablespoons butter
1 onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ c chopped celery
1 (14.5 oz) can diced tomato
1 c chicken broth
Salt, pepper, and cayenne to taste
½ c chopped green onion
¼ c chopped fresh parsley
1 Tablespoon salt
1 lb penne pasta
½ c grated Romano cheese

• Place sausage in a large dutch oven or stockpot, that has been sprayed lightly with cooking spray (Pam), over medium heat. Cook sausage until lightly brown and remove. Drain on paper towels.
• Season chicken with salt and pepper. Melt butter in dutch oven and add chicken. Cook until no longer pink.
• Add onion, bell pepper, garlic and celery and sauté until tender, about 5 minutes.
• Return sausage to pot and add tomatoes, chicken broth, salt, pepper and cayenne. Cover and cook about 10 minutes.
• Add green onion and parsley and cook 5 minutes more.
• Meanwhile, bring a large pot of water to a boil and add 1 Tablespoon salt. (Do not add oil to the water!) Cook pasta until al dente (taste test is best). Drain well. (Do not rinse!)
• Mix pasta with chicken and vegetables in a large casserole dish. Sprinkle with Romano cheese and let stand about 5 minutes before serving so pasta can absorb the sauce.

**You can substitute pork, ham, shrimp or crawfish for the chicken and/or sausage.
**You can also add ½ c of heavy cream at the end if you want.

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