Pasta Jambalaya
Recipe Ingredients
8 ounces Penne, Mostaccioli or other medium pasta shape, uncooked
2 tablespoons margarine
6 ounces uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 ounces thinly sliced andouille sausage
1 tablespoon garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 teaspoon freshly ground black pepperbr>
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme leaves
1/4 teaspoon oregano leaves
1/2 teaspoon paprika
1 tablespoon tomato paste
1 cup chicken broth, skimmed of fat
2 tablespoons chopped parsley
Recipe Directions
Cook pasta according to package directions; drain.
Melt 2 tablespoons margarine in a large saute pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika.
Cook for several minutes until vegetables are partially cooked.
Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick.
Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.
