Jambalaya Pasta

Jambalaya Pasta

Shrimp would also be great in this, but I'm too cheap to use 3 types of protein in one dish, and I already had sausage and chicken in the freezer.  This is on the mild side, I added a ton of hot sauce to my bowl, so either double the cayenne or add a Tbsp of hot sauce if you like your food spicy.

-1 lb whole wheat penne, cooked to al dente

-2 Tbsp olive oil, divided
-2 chicken breasts, diced
-1 package turkey kielbasa, sliced
-1 yellow onion, diced
-1 green pepper, diced
-2 stalks celery, diced
-4 cloves garlic, minced
-1/2 cup chicken stock
-2 (14.5-ounce) can diced tomatoes
-1/4 tsp cayenne pepper
-1 1/2 ts salt
-fresh ground black pepper
-1 tsp thyme
-1 tsp oregano
-1/2 cup fat-free half and half
While the pasta cooks, set a skillet over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil.  Cook the chicken in the pan until browned (5-10 minutes).  Place chicken to the side and cook the sausage in the pan until browned (about 5 minutes).  Set the sausage aside.  Add remaining 1 Tbsp of olive oil to the pan and saute the onion, green pepper and celery until soft (about 5 minutes).  Add garlic and saute until fragrant (about 30 seconds).  Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, thyme, oregano, cayenne, salt, and pepper and cook for 2 minutes. Add the half and half to the pan and cook an additional 2 minutes. Return the chicken and sausage to the pan, as well as the al dente pasta.  Continue to cook the sauce and pasta, stirring occasionally, for 5 minutes.

Shannon