Chicken and Tasso Jambalaya Pasta
Chicken and Tasso Jambalaya Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 925
- Total Fat
- 40
- Saturated Fat
- 11
- Carbohydrates
- 79
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 60
- Cholesterol
- 221
- Sodium
- 1418
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 925
- Total Fat
- 40
- Saturated Fat
- 11
- Carbohydrates
- 79
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 60
- Cholesterol
- 221
- Sodium
- 1418
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
Ingredients
4 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
8 ounces tasso or 6 ounces bacon (if using the bacon, eliminate the oil)
2 teaspoons Cajun seasoning
2 bay leaves
2 stalks celery, diced
2 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, diced
2 teaspoons tomato paste
1 teaspoon fresh thyme leaves, chopped
1 teaspoon Worcestershire sauce
One 14.5-ounce can whole tomatoes, crushed
1 cup chicken stock
12 ounces dry linguine
1/4 cup chopped fresh parsley
1 lemon, cut into wedges
Hot sauce, for serving
Directions
- 1. Pat dry the chicken thighs and sprinkle with salt and a liberal dose of pepper. Heat a 10-inch skillet over medium heat and add the oil. Add the tasso and cook until slightly browned, about 5 minutes. Remove the tasso to a plate and raise the heat to medium-high. Add the chicken and brown on both sides, about 6 minutes. Remove to a plate to cool, and then cut into bite-size pieces.
- 2. Add the Cajun seasoning, bay leaves, celery, garlic, onions and bell peppers to the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste, thyme and Worcestershire sauce and cook, stirring constantly, until slightly dry looking, about 1 minute. Add the tomatoes, stock and the reserved chicken and tasso and simmer until thickened, about 30 minutes. Remove the bay leaves before serving.
- 3. Bring a pasta pot of salted water to a boil. Cook the linguine until al dente and drain. Toss with the jambalaya, garnish with the parsley and lemon wedges and serve with hot sauce.
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