"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

JambaPasta Recipe

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This recipe for JambaPasta, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Sneed
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound Penne Rigate , pasta with lines
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 pound andouille sausage, remove casing and dice
1 teaspoon of garlic , chopped
1 tablespoon chopped jalapeno peppers
2 ribs of celery , chopped
1 onion , chopped
salt and pepper to taste
2 tablespoons of all purpose flour
1/2 bottle of beer
1 cup chicken broth
1 14 ounce crushed tomatoes
1 tablespoon of hot sauce
2 tablespoon of thyme
1 cup cooked chicken breast
1/4 cup of heavy cream

Directions:
Directions:
Heat a pot of boiling water and cook pasta .

While pasta is cooking heat large deep skillet over mediium heat. Add olive oil and butter and sausage. Brown sausage for 3 minutes to render the fat. Remove with slotted spoon and put aside.
Add garlic, peppers, celery and onions. Saute for 6 ins. Season the mixture with salt and pepper and add flour to pan. Cook four with veggies for 2 mins more then whisk in beer. Add chicken broth, tomatoes, hot sauce and thyme, Bring liquid to a bubble and add cooked chicken. Cook 7 mins until ingredients are blended.Add heavy cream and stir for 3 mins. Add drained pasta to sauce. Ladle up in plate and top with crispy andouille.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
DOWN RIGHT YUMMY

 

 

 

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