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Jambalaya Fettuccine

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
3 boneless, skinless chicken breast halves (about ¾ pound), cut into 1-inch cubes
½ pound medium shrimp, peeled and deveined
½ pound fettuccine
2 Tablespoons olive oil
½ pound Italian Sausage
1 medium tomato, diced (I use a 28 oz can of diced tomatoes)
1 small bell pepper, sliced into ¼-inch strips
1 small white onion, sliced into ¼-inch strips
4 cloves garlic, finely chopped
1-½ cups chicken broth, divided
¼ cup white wine
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Whisk together the salt, cayenne, paprika, garlic powder, and onion powder. Sprinkle chicken cubes with 1/3 of the seasoning mix and toss to coat. In a separate bowl, do the same with the shrimp using another 1/3 of the seasoning. Begin cooking the pasta. Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil and swirl to coat the pan. Quickly sear chicken on two sides, about 3 minutes, then add shrimp and brown each side 30 seconds. Remove to a bowl. Add remaining 1 tablespoon olive oil to the pan and toss in the sausage, tomatoes, bell pepper, and onion. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables are browned and softened. Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated. Add garlic and wine, stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken and shrimp. Stir, scraping up any browned bits from the bottom, and simmer another 3 minutes until slightly reduced. Serve the jambalaya over the cooked fettuccine.

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