1-Pan Pastalaya Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 12 ounces Andouille sausage, cut into ½-inch half moons
  • 1 small yellow onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 rib celery, finely chopped
  • 1 (14-ounce) can crushed tomatoes
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 cups low-sodium chicken stock
  • 8 ounces penne pasta
  • For garnish: fresh chopped parsley
Directions
  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chicken thighs, and cook until light brown on the bottom, about 3–4 minutes. Flip and continue cooking for an additional 1 minute.
  3. Transfer the chicken to a medium-sized bowl.
  4. Add the Andouille sausage and cook until crisp on the bottom, about 2–3 minutes. Flip and continue cooking until crisp on the other side, about 2 additional minutes.
  5. Transfer the Andouille to the bowl with the chicken.
  6. Without wiping out the pan, add the onion, green pepper, and celery.
  7. Cook, stirring occasionally, until the vegetables are soft, about 4–5 minutes.
  8. Add the crushed tomatoes, Cajun seasoning, dried thyme, chicken stock, pasta, chicken, and Andouille to the pan.
  9. Bring the mixture to a boil. Cover with a lid.
  10. Cook, stirring occasionally, until the pasta is al dente, about 18–20 minutes.
  11. Serve with chopped parsley on top.