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Jambalya Fettuccine




Source of Recipe


Steph's Country Kitchen Goodness


List of Ingredients





1 tsp salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
3 boneless, skinless chicken breasts
1/2 lb shrimp
12 ozs spinach & plain fettucine blend
2 Tbsps olive oil
1/2 lb kielbasa, cut into chunks
1 medium tomato, chopped
1 small onion, sliced into small pieces
1 1/2 cups chicken broth, divided
2 Tbsps white wine





Recipe



1. Make a Cajun seasoning blend by combining the salt, white pepper, cayenne pepper, paprika, garlic powder and onion powder in a small bowl.
2. Cut the chicken breasts into bite-size pieces. Use about one-third seasoning blend to coat the chicken pieces. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
3. Start the pasta cooking according to package directions.
4. While the fettucine cooks, heat 1 tbsp. of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, saute' the chicken in the pan for about 2 minutes or until chicken starts to turn brown.
5. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl (separate the chicken and shrimp as they will be added back to the pan at different stages).

6. Put the pan back over the high heat and add the remaining 1 tbsp. of oil to the pan. Add the kielbasa, tomato, pepper, and onion. Sprinkle on the remaining spice blend and saute' for about 5 minutes or until veggies begin to soften and turn dark brown.

7. Add the chicken back to the skillet and pour 3/4 cup of the chicken broth in the pan. Cook over high heat until the broth has been reduced to just about nothing. Add the remaining 3/4 cup of broth and shrimp to the pan, stirring constantly and scraping the blackened bits on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.

8. Stir the wine into the pan and simmer over low heat for 2 more minutes. Drain fettucine and spoon onto plates. Top with jambalaya.

Serving Information:
Yields: 4 Serving(s)