Creamy Cajun Jambalaya Pasta
  • 1 package (16 ounce) Polska Kielbasa, sliced into half moons
  • 2 chicken breasts (6-8 ounces each), pounded about ½ inch thick
  • Cajun Seasoning, about 2 teaspoons, divided (Tony Chachere's Original Creole Seasoning)
  • 4 tablespoons butter, divided
  • 1 pound pasta, I used Penne
  • ½ cup onion, chopped
  • ½ cup carrots, diced
  • ½ cup celery, sliced
  • ½ cup red pepper, diced
  • ¼ cup sundried tomatoes, chopped
  • 2 cloves garlic, minced (1 teaspoon)
  • ¼ cup flour
  • 1 ½ cups chicken broth
  • 2 cups whole milk
  • 1 cup frozen peas, thawed
  • 1 cup Parmesan cheese, grated
  1. Heat a Dutch Oven or large pot over medium high heat. Add the Polska Kielbasa and cook until browned, stirring often. Remove with a slotted spoon and set aside. Remove all but 1 tablespoon of grease from the pot and add 1 tablespoon butter. Sprinkle chicken breasts generously with Cajun seasoning (about 1 teaspoon) and cook about 4 minutes per side over medium high heat or until cooked through. Remove from Dutch Oven and set aside with the kielbasa.
  2. Cook the pasta in a large pot of salted boiling water, until al dente. Drain.
  3. Meanwhile, while the pasta is cooking, turn the heat to medium and melt the remaining 3 tablespoons butter to the Dutch Oven. Add the onions, carrots, celery, red pepper and sun dried tomatoes. Sauté about 3-5 minutes until soft. Add the garlic and cook another minute until fragrant. Add the flour and whisk for about 2 minutes. Slowly add the chicken broth and the milk. Bring the mixture to a boil and reduce heat and simmer for a couple of minutes until beginning to thicken. Add the peas and simmer another couple of minutes. Remove from heat and stir in the Parmesan Cheese and an additional teaspoon of Cajun seasoning.
  4. Dice the chicken and add back into the Dutch Oven with the kielbasa and cooked pasta. Mix well. Garnish with additional Parmesan cheese if desired.
Recipe by Sunflower Supper Club at