Shelly's Recipe

CAJUN JAMBALAYA PASTA

Category: Pasta - Seafood

2 oz olive oil
1 pound boneless/skinless chicken breasts, cut into 1-inch pieces
2 tbsp Cajun spice blend
4 (total) oz red, yellow, green peppers, cut into thin strips
4 oz red onions, cut into thin strips
6 oz shrimp (shells, tails and veins removed)
1 tbsp blanched garlic, minced
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tsp Cajun spice blend
4 oz Roma tomatoes, diced into 1-inch pieces
1 1/2 cups spicy chicken-seafood broth
1 lb linguini pasta, cooked al dente
1 tbsp chopped parsley

Heat olive oil in large saute pan. Place chicken into clean mixing bowl. Sprinkle Cajun spice over chicken and into bowl. Gently toss chicken until each piece is evenly coated with the spice.

Add chicken into saute pan and cook until it is about half done. Add peppers, onions and shrimp into pan. Cook until shrimp are about half done. Add garlic into pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.

Add diced tomatoes and chicken-seafood broth into saute pan. Gently stir ingredients together. Continue to cook until chicken and shrimp are done, and vegetables are tender. Place cooked pasta into serving bowls. Spoon jambalaya over pasta. Garnish with a sprinkle of freshly chopped parsley.