Spaghetti is a classic comfort food, but sometimes you want your comfort to come with a little bit of spice. This recipe has got your back.
Jambalaya spaghetti recipe
- 1 pound pasta (Mueller’s Pot-Sized Spaghetti)
- 1 tablespoon olive oil
- 1 pound smoked sausage, like andouille, cut into 1/2-inch slices
- 2 boneless, skinless chicken breasts, cut into 1-inch slices
- 2 bell peppers, sliced thin (1 red and 1 green, for color)
- 1 small onion, sliced
- 2 garlic cloves, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken stock or broth
- 1 tablespoon thyme
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1/2 cup heavy cream
- Parsley, for garnish (optional)
- Parmesan cheese, for garnish (optional)
- Cook the pasta according to the package instructions, then drain it, and set it aside.
- In a large skillet, heat the olive oil, then add the sausage, and cook for 5 to 7 minutes, until the edges begin to brown.
- Remove some of the excess grease with a spoon or by draining it onto a paper towel.
- Add the chicken, and cook until it is no longer pink, 5 to 7 minutes.
- Add the bell peppers and onion, and cook until the vegetables become tender, about 3 minutes.
- Add the garlic, and cook for an additional 2 minutes.
- Turn the heat to medium-low.
- Add in the crushed tomatoes, chicken stock, thyme, paprika and cayenne, and then sprinkle salt and pepper, to taste.
- Heat to a light simmer, and cook for 5 minutes.
- Add in the heavy cream, and cook for an additional 2 minutes.
- Pour over the cooked pasta, or toss the pasta in with the sauce.
- Top with parsley, and serve hot.
This post was brought to you by Mueller’s and Ronco Pot-Sized Pasta.