Cajun Jambalaya Pasta
Experience a taste of Louisiana with our Cajun jambalaya pasta recipe! This flavorful dish combines Cajun seasoning with pasta for a delicious fusion meal that's sure to impress.
Ingredients
- 10 lean chicken tenders
- 1 lb raw uncooked shrimp peeled and de-veined
- 3 Tbs Cajun seasoning divided
- 4 Tbs Oil split into 2 Tbs
- 1 Tbs minced garlic
- 1 red bell pepper cut into thin strips
- 1 green bell pepper cut into thin strips
- 1 small sweet or red onion cut into thin strips
- 3 Roma tomatoes diced
- 2 Tbs dried or fresh chopped parsley
- 1 lb whole wheat linguini pasta even better if it's fresh pasta
- Olive oil cooking spray
Instructions
- Preheat oven to 375.
- Lightly spray baking sheet with olive oil cooking spray. Place chicken tenders about 1 inch apart and lightly spray each with cooking spray. Sprinkle 1 Tbs Cajun seasoning evenly over chicken tenders. Bake for 20 to 25 minutes until chicken no longer pink.
- Meanwhile, prepare pasta according to package directions.
- In a medium size bowl, combine shrimp and 1 Tbs Cajun seasoning. Stir well until each piece is coated with spice. Set aside.
- In a large saute pan, heat 2 Tbs oil over medium heat. Add garlic and saute for 1 to 2 minutes. Add bell peppers and onions. Saute vegetables until slight tender (about 2 to 3 minutes).
- Add shrimp and tomatoes. Cook for additional 2 minutes just until shrimp turns pink. Be sure to only cook shrimp until it turns pink. Overcooking your shrimp leaves them chewy and tough. Remove from heat.
- Once chicken tenders are baked, cut into 1 inch pieces and combine them with your shrimp mixture.
- Drain pasta and rinse well. Return pasta back to pot. Mix pasta with remaining 2 Tbs olive oil, 1 Tbs Cajun seasoning, and parsley. Stir well.
- Combine chicken/shrimp mixture with pasta. Garnish with additional parsley.
- Serve immediately and enjoy!