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Jambalaya Pasta Toss


  • 1 lb. boneless, skinless chicken thighs, cut into 1" pieces
  • 2 tsp. dry Cajun seasoning
  • 1/4 tsp. salt
  • 1 Tbsp. olive oil
  • 6 oz. spicy smoked sausage, cut into 1/4 inch thick slices
  • 1 onion, chopped
  • 1 green pepper, diced
  • 1 rib celery, sliced
  • 1 can diced tomatoes with green chilies
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  • can tomato sauce
  • 8 oz. rotini pasta, cooked and drained


Toss chicken with 1/2 tsp. Cajun seasoning and salt. In nonstick skillet heat oil over medium high heat. Add sausage; cook until heated, 1-2 minutes. Add chicken; cook, stirring often, until browned, 5-6 minutes. Remove from skillet.

To skillet add onion, pepper, celery and remaining seasoning; cook, stirring occasionally, until tender, 4-5 minutes. Stir in tomatoes with juice and tomato sauce. Bring to boil. Add chicken and sausage. Reduce heat to medium; simmer until chicken is cooked through 10-12 minutes. Add pasta and toss.

By Robin from Washington, IA

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