Best 2 Boston Pizza Jambalaya Pasta Recipes

Feast your taste buds on a tantalizing culinary journey with Boston Pizza's Jambalaya Pasta, a delectable fusion of flavors that will transport you to the vibrant streets of New Orleans. This dish is a symphony of textures and tastes, featuring succulent shrimp, tender chicken, andouille sausage, and a medley of colorful vegetables, all harmoniously blended in a rich and flavorful Cajun-inspired sauce. Served over a bed of perfectly cooked pasta, this dish promises a satisfying and unforgettable dining experience.

In addition to the classic Jambalaya Pasta, this article presents a symphony of culinary creations that cater to diverse tastes and dietary preferences. Embark on a culinary adventure with the hearty and comforting Chicken Alfredo Pasta, featuring tender chicken enveloped in a creamy and flavorful Alfredo sauce. For a lighter and refreshing option, the Pesto Chicken Pasta offers a burst of vibrant flavors, with succulent chicken tossed in a zesty pesto sauce and a symphony of fresh vegetables. And for those with a penchant for bold and spicy flavors, the Arrabiata Pasta delivers a delightful kick, featuring a vibrant tomato sauce infused with the heat of chili peppers.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these ресторанные шедевры in the comfort of their own kitchens. Whether you're a seasoned chef or just starting your culinary journey, this article has something for everyone, promising an unforgettable and delicious experience with every bite. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary expedition that will ignite your senses and leave you craving more.

Let's cook with our recipes!

PASTA JAMBALAYA

Pasta Jambalaya image

Provided by Elizabeth Heiskell

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

Kosher salt
1 (1-pound) package penne pasta
3 tablespoons olive oil
1 pound large raw shrimp, peeled and deveined
6 teaspoons Cajun seasoning
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound andouille sausage, cut into 1/2-inch slices
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 bell pepper)
1 tablespoon minced fresh garlic (about 3 garlic cloves)
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
1 ounce fresh Parmesan cheese, grated with a rasp grater (about 2/3 cup)
2 tablespoons chopped fresh basil

Steps:

Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.

JAMBALAYA FETTUCCINE

Jambalaya Fettuccine image

This hearty jambalaya is great! The flavors and smells will hook you! I almost cannot wait until it's done. Whenever I make this, and friends stop by, all they want to do is hang out in the kitchen, and ask if they can try it! Give it a try. Fettuccine is introduced into the recipe to give it new dimensions.

Provided by FLUFFSTER

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 boneless skinless chicken breast halves (about 3/4 lb.)
1/2 lb medium shrimp, peeled and deveined
1/2 lb fettuccine
2 tablespoons olive oil
1/2 lb smoked kielbasa, sliced 1-inch thick, then cut each slice into fourths
1 medium tomatoes, diced
1 small bell pepper, sliced into 1/4-inch strips
1 small white onion, sliced into 1-4-inch strips
4 garlic cloves, finely chopped
1 1/2 cups chicken broth, divided
1/4 cup white wine

Steps:

Whisk together the salt, cayenne, paprika, garlic powder, and onion powder.
Sprinkle chicken cubes with 1/3 of the seasoning mix and toss to coat.
In a separate bowl, do the same with the shrimp, using another 1/3 of the seasonings.
Begin cooking the pasta.
Place a large, heavy, deep skillet over medium-high heat. When hot, add 1 tablespoons of the olive oil and swirl to coat the pan. Quickly sear the chicken on two sides, about 3 minutes, and then add shrimp and brown each side for 30 seconds. Remove to a bowl.
Add remaining 1 tablespoons olive oil to the pan and toss in the kielbasa sausage, tomatoes, bell pepper, and onion. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables are browned and softened. Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated.
Add garlic and wine, stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken and shrimp. Stir, scraping up browned bits from the bottom, and simmer another 3 minutes until slightly reduced.
Serve over the cooked fettuccine.

Nutrition Facts : Calories 409.9, Fat 14.6, SaturatedFat 3.8, Cholesterol 149.9, Sodium 1034.9, Carbohydrate 33.2, Fiber 2.1, Sugar 2.5, Protein 33.5

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
Use fresh ingredients whenever possible. This will give your jambalaya the best flavor.
Don't be afraid to adjust the spices to your taste. If you like things spicy, add more cayenne pepper or chili powder. If you prefer a milder dish, use less.
Cook the jambalaya until the rice is tender and the sauce has thickened. This will take about 20 minutes.
Serve the jambalaya with your favorite toppings, such as green onions, cilantro, and hot sauce.

Conclusion:

Boston Pizza Jambalaya Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a new pasta recipe to try, give Boston Pizza Jambalaya Pasta a try. You won't be disappointed!