This is a sponsored conversation written by me on behalf of Aidells®. The opinions and text are all mine.
Have you ever made a meal that makes you feel like you just ate at a restaurant?
My favorite thing to do is grab dinner out, but that’s because we eat a lot of tacos, pizza, and tuna casserole around here and I like something different once in a while.
This jambalaya pasta is better than any I’ve ever had at a restaurant and can be on the table in less than 30 minutes. Who has more than 30 minutes to make dinner- not me!!
I love a little kick in my food, and Aidells® Cajun Style Andouille sausage (available at my favorite grocery store Publix) is the perfect way to take your regular pasta up a notch. Hormone, nitrate, and gluten-free, Aidells® is a great choice for your family. My husband isn’t eating gluten so I made this recipe for him with extra spinach and no noodles. You could also serve it over rice or mix it in with spiralized zucchini noodles for a gluten-free dinner.
I’ve started adding spinach to almost every meal because my kids don’t seem to notice, however it is optional in this recipe. The spinach cooks down in this recipe and mixes in with all the other ingredients, making it an easy way to get a serving of vegetables with this meal.
Jambalaya Pasta
Ingredients
- 2 Aidells® Cajun Style Andouille sliced into rounds available at Publix
- 2 Chicken breasts sliced then
- 1 box penne pasta
- 2 Tablespoons butter
- 2 Tablespoons minced garlic
- 1/4 cup diced red onion
- 1/2 small red pepper diced
- 4 cups fresh spinach
- 1/2 cup heavy cream or sour cream
- 1/2 cup shredded parmesan cheese
- Cajun seasoning to taste
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta according to package directions.
- While pasta is cooking melt butter in a saute' pan.
- Slice chicken breasts into thin strips and saute' with butter and minced garlic over medium heat.
- Add cajun seasoning.
- Add onion and red pepper
- Once chicken is almost cooked add the sausage and spinach. Cover the pan.
- Continue to cook for 4 to 5 minutes.
- Add cream (or sour cream) and cook an additional 4 minutes over low heat.
- Mix in shredded parmesan cheese.
- Add salt and pepper to taste.
- Drain pasta.
- Pour sauce over pasta and serve.
This jambalaya pasta is so good and it takes less than 30 minutes to make from start to finish.
The kick from the andouille sausage is just enough to make it spicy, but not so spicy that the kids won’t eat it. My family gobbled this up so I’ll be making it again soon.
This is a sponsored conversation written by me on behalf of Aidells®. The opinions and text are all mine.
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