Grilled Chicken and Sausage Pasta Jambalaya

Grilled Chicken and Sausage Pasta Jambalaya

Malcom’s Delicious Dinners

Grilled Chicken and Sausage Pasta Jambalaya

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Grilled Chicken and Sausage Pasta Jambalaya

Grilled Chicken and Sausage Pasta Jambalaya


Scale

Ingredients

  • 3 Chicken Breast Cutlets
  • – 1 Smoked Sausage – halved lengthwise
  • – 3 pieces Thick Cut Bacon Cut
  • – ½ cup Red Bell Pepper diced
  • – ½ cup Green Bell Pepper diced
  • – 1 small Onion diced
  • – 2 Green Onions chopped – for garnish
  • – 4 cloves Garlic minced
  • – 8oz Mini Penne Pasta – cooked to package directions
  • – 1 jar Alfredo Sauce
  • – ½ teaspoon Concentrated Chicken Base – Knorr brand
  • – 2 Tablespoons Malcom’s King Craw Cajun Seasoning (you can substitute your favorite Cajun seasoning)

Instructions

  1. Prepare charcoal grill for direct cooking. Season chicken breast with half of King Craw Seasoning.
  2. Place chicken and sausage on the grill. Cook sausage until internal temperature reaches 165 degrees (3 min. each side). Cook chicken breast for 4-5 minutes on each side until internal temp reaches 165. Loosely cover sausage and chicken with aluminum foil and rest.
  3. Bring large pot of water to a boil over medium high heat. Add a pinch of salt to the water and stir in pasta. Boil for 7-8 minutes and strain. Reserve ½ cup of pasta water.
  4. In a separate large sauté pan add chopped bacon and brown over medium heat. Drain the bacon pieces on a paper towel lined plate and reserve 1 Tablespoon of bacon dripping in pan.
  5. Place the pan back on medium heat and sauté peppers, onions, and garlic until tender – about 4-5 minutes.
  6. Add chicken base and pasta water ¼ cup at a time. Stir the pan to scrape up any bits from the bottom. Add Alfred Sauce, season with 1 Tablespoon King Craw Cajun Seasoning and reduce heat. Let the sauce simmer for 2-3 minutes and add the pasta.
  7. Chop the sausage and chicken breast into bite size pieces. Add the meat to the pan and top with bacon pieces and green onion.

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Comments 2

  1. My family loves this recipe. I’m that obnoxious person who makes a few adjustments (I brown the chicken and the sausage on my cast iron pan, and I use andouille instead of smoked sausage), and this is a BIG crowd pleaser. It’s creamy, it’s spicy, the meat adds a nice weight and heartiness to it, and most importantly it’s EASY. It’s also a budget-friendly thing to entertain with.

  2. It’s dark days out here (literally – with the fires and all) in the SF Bay Area. But you’d never know it at MY house because I just got my Killer Hogs/Malcom Reed rubs delivered and went straight for the King Craw to do this recipe. I wasn’t about to be outside working a grill for too long (there’s way too much smoke and ash in the air already), but 15 minutes for a delicious dinner – I can handle that. I happen to have some shrimp in the fridge too – so I sautéd those up in the bacon grease (kinda doubled the bacon) – and hit like – a flavor trifecta. Not lying. It was delicious.

    But I gotta say it was the King Craw that brought it all together and kicked it up that one extra notch. It was the difference between making do and making it special. No one’s going to bed hungry or gloomy tonight.

    Thanks Malcom!
    Thanks ‘Chelle!

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