Creamy One-Pot Jambalaya Pasta | Tony Chachere'S

tonychachere.com

Rascalina

2 Tablespoons Vegetable Oil

1 Pound Boneless, Skinless Chicken Breast, Cut Into ¾-inch Cubes

2 Teaspoons Tony Chachere’s Original Creole Seasoning

1 12-Ounce Package Smoked Sausage, Sliced Into ½-Inch Rounds

½ White Onion, Diced

1 Red Bell Pepper, Seeded and Diced

1 Green Bell Pepper, Seeded and Diced

3 Cloves Garlic, Minced

2 ½ Cups Chicken Broth

1 (14.5-Ounce) Can Petite Diced Tomatoes, Undrained

8 Ounces Spaghetti

½ Cup Heavy Whipping Cream

1 Tablespoon Corn Starch

Clear

Directions at tonychachere.com

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