Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille Recipe

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Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille
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Ingredients
18
Count
Nutrition
805
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  2. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  3. Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 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, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 804.84 Kcal (3370 kJ)
Calories from fat 379.97 Kcal
% Daily Value*
Total Fat 42.22g 65%
Cholesterol 140.3mg 47%
Sodium 6912.14mg 288%
Potassium 316.51mg 7%
Total Carbs 69.88g 23%
Sugars 4.06g 16%
Dietary Fiber 6.63g 27%
Protein 38.84g 78%
Vitamin C 20.3mg 34%
Vitamin A 0.4mg 13%
Iron 10.5mg 58%
Calcium 153.7mg 15%
Amount Per 100 g
Calories 214.67 Kcal (899 kJ)
Calories from fat 101.35 Kcal
% Daily Value*
Total Fat 11.26g 65%
Cholesterol 37.42mg 47%
Sodium 1843.61mg 288%
Potassium 84.42mg 7%
Total Carbs 18.64g 23%
Sugars 1.08g 16%
Dietary Fiber 1.77g 27%
Protein 10.36g 78%
Vitamin C 5.4mg 34%
Vitamin A 0.1mg 13%
Iron 2.8mg 58%
Calcium 41mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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