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Ingredients
0 servings
2 fl ozolive oil
1 lbBoneless Skinless Chicken Breasts
cut into 1" pieces
2 TblsCajun Spice Blend
4 ozRed Yellow Green Peppers
cut into thin strips
4 ozRed Onions
cut into thin strips
6 ozShrimp shells tails and veins removed
1 TblGarlic
Blanched, minced
2 tspsCajun Spice Blend
½ tspkosher salt
¼ tspground black pepper
4 ozRoma Tomatoes
diced 1" pieces
1 ½ cupsSpicy Chicken-Seafood Broth
1 TblParsley
Chopped
1 lbLinguini Pasta fresh
Instructions
Step 1
Servings 2
Step 2
Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
Step 3
Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the with kosher salt, ground black pepper, and a little more Cajun spice.
Step 4
Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
Step 5
Drop the pasta into boiling salted water, and cook until “al dente.”
Step 6
Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.
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