Beth's Pastalaya

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 445.8
  • Total Fat: 14.0 g
  • Cholesterol: 72.5 mg
  • Sodium: 1,312.5 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 7.2 g
  • Protein: 28.3 g

View full nutritional breakdown of Beth's Pastalaya calories by ingredient


This recipe is adapted from Emeril's pastalaya recipe, and is recorded for its nutrition information. This recipe is adapted from Emeril's pastalaya recipe, and is recorded for its nutrition information.
Number of Servings: 6


    Ronzoni Whole Wheat Penne, 1 box
    Extra Virgin Olive Oil, 3 tbsp
    Salt, 3/4 tsp
    Essence, 5 tsp
    Basil, 2 tbsp
    Thyme, 1 tbsp
    Great Value Minced Garlic, 1 tbsp
    1 medium onion, diced
    1 green bell pepper, diced
    Great Value No Salt Added Tomatoes, 1 can, drained
    Swanson Chicken Stock, 33% less sodium, 1/2 cup
    Land O'Lakes Fat Free Half and Half, 1/2 cup
    Great Value Boneless Skinless Chicken Breast, 12 ounces
    Jennie-O Smoked Turkey Sausage, 16 ounces


Bring a large pot of salted water to a boil. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.

While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside.

Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the half and half to the pan and cook an additional 2 minutes. Return the chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the chicken is cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil. Toss to combine and serve while hot.

Number of Servings: 6

Recipe submitted by SparkPeople user ELIZABETHKFOX.