Chicken and Tasso Jambalaya Pasta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 8 ounces tasso or 6 ounces bacon (if using the bacon, eliminate the oil)
- 2 teaspoons Cajun seasoning
- 2 bay leaves
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 teaspoons tomato paste
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon Worcestershire sauce
- One 14.5-ounce can whole tomatoes, crushed
- 1 cup chicken stock
- 12 ounces dry linguine
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
- Hot sauce, for serving
Instructions
- Pat dry the chicken thighs and sprinkle with salt and a liberal dose of pepper. Heat a 10-inch skillet over medium heat and add the oil. Add the tasso and cook until slightly browned, about 5 minutes. Remove the tasso to a plate and raise the heat to medium-high. Add the chicken and brown on both sides, about 6 minutes. Remove to a plate to cool, and then cut into bite-size pieces.
- Add the Cajun seasoning, bay leaves, celery, garlic, onions and bell peppers to the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste, thyme and Worcestershire sauce and cook, stirring constantly, until slightly dry looking, about 1 minute. Add the tomatoes, stock and the reserved chicken and tasso and simmer until thickened, about 30 minutes. Remove the bay leaves before serving.
- Bring a pasta pot of salted water to a boil. Cook the linguine until al dente and drain. Toss with the jambalaya, garnish with the parsley and lemon wedges and serve with hot sauce.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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