Pastalaya (Cajun Louisiana)

This Cajun Pastalaya recipe is a fun twist on Jambalaya, with delicious and bold flavours and on the table in about 30 minutes.

2 Tbsp. butter
1 lb chicken breast, boneless, skinless, cut into 1" pieces
1 lb andouille or smoked sausage, cut into ½" rounds
2 cups Cajun Trinity
2 cups fresh tomatoes, chopped
1 cup chicken broth
2 cloves garlic, minced
2 Tbsp. Creole Seasoning
1 lb linguine, cooked and kept warm
¼ cup green onion, chopped

In a large Dutch oven, melt butter over medium-high heat. Add chicken and sausage; cook until lightly browned, about 5 minutes. Remove and set aside.

Add Trinity to pot and cook until softened, stirring occasionally, 6-7 minutes.

Add chicken and sausage, tomatoes, chicken broth, garlic and Creole Seasoning to pan. Bring mixture to a boil, then reduce heat to medium, cover and simmer until chicken is cooked through, about 15 minutes.

Stir in cooked pasta and green onion, then serve.

Makes 4 servings.