Cajun Jambalaya Pasta

By carvalhohm

Ingredients

• 6 ounces linguine
• 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
• 5 teaspoons Cajun spice blend, divided
• 2 teaspoons olive oil
• 2 medium red or yellow bell peppers, sliced into strips
• 1/2 medium red onion, sliced into strips
• 8 ounces large raw shrimp, peeled and deveined
• 1 garlic clove, minced
• 1/4 teaspoon ground black pepper
• 1 cup canned diced tomatoes, with juice
• 1/4 cup reduced-sodium chicken broth
• 2 teaspoons butter
• 2 tablespoons fresh chopped parsley

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

1.  Cook the pasta according to the package directions and set aside.

2.  Place the chicken pieces into a medium bowl and toss with 1 tablespoon Cajun spice. Heat the oil in a large non-stick skillet over medium high heat. Add the chicken and sauté for 3 to 4 minutes or until cooked about halfway through. Add the peppers, onion and shrimp and sauté another 1 to 2 minutes or until the shrimp are pink.

3.  Reduce the heat to medium. Add the garlic, black pepper, remaining 2 teaspoons Cajun spice, tomatoes, and chicken broth to the skillet and gently stir. Cook for 5 more minutes or until chicken is thoroughly cooked and vegetables tender.  Swirl the butter into the sauce.

4. Place the pasta in a large bowl, toss with the sauce, and garnish with chopped parsley.

Per Serving (1 3/4 cups)

Calories 325