Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
41
High
Nutrition per serving
Calories901.3 kcal (45%)
Total Fat31.8 g (45%)
Carbs97.8 g (38%)
Sugars7.5 g (8%)
Protein54.7 g (109%)
Sodium1713.1 mg (86%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 x 8 ouncelinguine pasta
packages
2 tablespoonsolive oil
1onion
chopped
2skinless boneless chicken breasts
cut into strips
1 poundshrimp
peeled and deveined
1 tablespoonsugar
1 tablespooncajun seasoning
1 tablespoonpaprika
1 teaspoongarlic powder
1 teaspoondried oregano
1 teaspoonsalt
1 tablespoonhot sauce
louisiana - style
1 poundkielbasa
cut into 1/4-inch slices
28 ouncediced tomatoes
can, undrained
1 tablespooncornstarch
2 tablespoonswater
cold
Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Step 2
Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
