Cajun Jambalaya Creamy Pasta

Pasta dishes are always a welcome sight in the SFFS house. This particular one was REALLY a hit. Not only was it delicious...but it basically is a one-pot wonder. Considering the list of ingredients, you wouldn’t think you could do it...but you can! It’s so yummy and easy. A little slicing and dicing and you’ve got dinner!

Cajun Jambalaya Creamy Pasta

1 28-ounce can petite diced tomatoes ~ drained, liquid reserved

1 red bell pepper ~ diced

1 yellow bell pepper ~ diced

1 medium onion ~ diced

1 1-pound package kielbasa ~ cut into “coins”

2 chicken breasts ~ cut into bite size pieces

1 28-ounce can petite diced tomaotes ~ drained, liquid reserved

2 - 3 teaspoons Cajun seasoning

4 cups baby spinach

1 cup heavy cream

8 ounces pasta ~ penne, rigatoni, etc.

2 cups water

1 cup chicken stock

1 pound uncooked, tail-off shrimp (optional)

In a large dutch oven, saute the peppers and onion in a little olive oil until soft.

Add the chicken and kielbasa and cook for a few more minutes.

Stir in the Cajun seasoning.

Add the chopped tomatoes and stir.

Add the liquid from the tomatoes, the water and the chicken stock.

Stir in the pasta.

Bring to a boil and cook for 10 minutes or until pasta is done.

Add the spinach and cream (and shrimp, if using) and cook, covered, for about 5 minutes until spinach is wilted (and shrimp is cooked through).

Here we go!

Saute the onion and bell peppers.

Add the sliced kielbasa 

and the diced chicken.

Cook the meat for a bit then add 

the cajun seasoning.

Add the drained, chopped 

tomatoes and stir.

Then the water, juice from the drained tomatoes and the chicken broth.

Then add the pasta and cook until done.

Pour in the cream and the shrimp 

if you're using that.

Don't forget the spinach!!!!

Give it all a big stir and 

you're ready to go!

Serve with some crusty french bread!!! Delish!