Chicken and Sausage Penne Jambalaya
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
545 kcal
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Course
Main Course, Dinner
Chicken and Sausage Penne Jambalaya
Description
The Chicken and Sausage Penne Jambalaya starts with seasoning bite-sized pieces of chicken breast with chili powder, salt, and pepper, then browning them with sliced Italian sausage in olive oil. Onions, bell pepper, and garlic are added to build flavor before incorporating diced tomatoes, chicken broth, uncooked penne pasta, and a splash of hot sauce. Cooking uncovered for 15 minutes allows the penne to cook through in the flavorful tomato broth, developing a slightly saucy consistency. Fresh green onions and cilantro or parsley finish the dish with herbal notes.
This one-pot recipe combines poultry, sausage, and pasta for a hearty meal requiring minimal cleanup. The melding of spices and tomato base adds warmth without overpowering the components. It can be served as a main dish for dinner or packed for leftovers.
The recipe suggests substituting different smoked sausages like kielbasa or chorizo depending on preference. Cilantro can be swapped with parsley if desired. Leftovers keep well sealed in the fridge for several days. Freezing the sauce alone is recommended for longer storage, cooking fresh pasta when ready to reheat.
Ingredients
- 6 ounce chicken breast (1 breast) skinless boneless, cut small pieces
- ½ teaspoon chili powder mild
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon olive oil
- 2 links Italian sausage cut in 1 inch pieces
- 1 small onion chopped
- ½ medium bell pepper chopped
- 3 cloves garlic minced
- 28 ounces diced tomatoes (1 can) juice included
- 1 cup chicken broth low sodium
- 8 ounces penne pasta uncooked
- 1 tablespoon hot sauce
- 2 green onions chopped
- 4 prigs cilantro or parsley, chopped
Instructions
- Season the chicken with chili powder, salt and pepper.
- Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
- Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
- Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
- Cook for 15 minutes until the penne is al dente, stirring occasionally.
- Garnish with green onions and cilantro.
Notes
- Italian sausage can be replaced with kielbasa, chorizo, or smoked sausage to vary flavor.
- Use parsley instead of cilantro for garnish if preferred.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze the tomato sauce separately for up to 3 months and cook fresh pasta when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 545kcal | 27% |
| Carbohydrates | 55g | 18% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 70mg | 23% |
| Sodium | 1148mg | 48% |
| Potassium | 956mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 45mg | 50% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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