RECIPE: Gluten-Free Pasta Jambalaya by Jamil Pineda of Michael’s on East, Sarasota, Florida

Recipe courtesy of Michael’s On East Executive Chef Jamil Pineda

Michael’s On East Gluten-Free Pasta Jambalaya

Serves 4

Ingredients
1 lb free-range chicken breast, diced (large)
½ lb spicy Andouille sausage, sliced
1 medium carrot, diced
1 Spanish onion, diced (medium)
3 stocks of celery, sliced (medium)
3 tablespoons Cajun spices
3 oz blended oil
1 stick salted butter
1 cup organic chicken stock
1 tablespoon tomato paste
1 large tomato, diced (medium)
1 cup of organic tomato sauce
1 lb penne rice pasta, cooked al dente

Method

1. Heat oil in a large sauce pan over medium high heat.
2. Add the chicken, Cajun spices and Andouille sausage. Cook for 5 minutes.
3. Add one stick of butter and vegetables and cook until vegetables are transparent.
4. Add all tomatoes, the rest of the butter and chicken stock and cook for 10 minutes stirring occasionally.
5. Season with salt and pepper if needed/desired.
6. Add the pasta.
7. Garnish with grated parmesan cheese.
8. Serve immediately and enjoy!