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Grilled Chicken and Sausage Pasta Jambalaya

Grilled Chicken and Sausage Pasta Jambalaya Recipe


  • 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)


  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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