Pasta Jambalaya from The University Club


1 TBL  Olive oil
2oz Tasso, sliced
1 TBL  minced garlic
3oz chicken pieces
1oz onions, julienne
1oz  bell peppers, julienne
Creole seasoning to taste
pinch of dry thyme
pinch of dried basil
3oz heavy cream
2oz (2 slices) pepper jack cheese
6-8 oz penne pasta, cooked
garnish as needed


  • In a saute pan, heat oil. Add tasso and garlic. Cook to render the fat from the Tasso and garlic begins to sweat.
  • Add chicken pieces. Cook for 1-2 minutes. Add spices, herbs, pepperjack and heavy creams. Bring to a boil and reduce until sauce becomes thick.
  • Toss pasta with sauce to coat evenly. Top with garnish of choice: green onions, parsley, Romano cheese, etc.