Chicken and Tasso Jambalaya Pasta

Although the name "jambalaya" usually conjures up visions of rice, this unconventional version swaps the rice out for pasta, which is equally good for soaking up the spicy sauce.

Recipe courtesy of Vince Camillo for Cooking Channel
TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
recipe tools

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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