Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)
Jambalaya Pasta combines chicken, shrimp, and fresh veggies with a blend of Cajun spices and tender linguine. Enjoy some for dinner tonight!
Ingredients
- 1 pound boneless, skinless chicken tenders cut into bite-size cubes
- 2 1/2 tablespoons cajun spice seasoning divided
- 1 1/2 cup bell peppers (red, yellow, and orange) julienned, divided
- 1/2 cup red onion julienned
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1/2 pound large raw shrimp (thawed, peeled, deveined, and tails removed)
- 3/4 cup chicken stock
- 3 roma tomatoes diced
garnish
- fresh chopped parsley
- Cajun seasoning to taste
Instructions
- Boil water in a medium pot over high heat. Cook linguine as directed on the package. Remove from heat and drain.
- Meanwhile, in a large bowl, combine chicken pieces, 2 tablespoons of cajun seasoning, ½ cup of the sliced peppers, red onions, garlic, salt and pepper. Toss to coat all ingredients with the seasonings.
- In a large skillet, heat olive oil on medium high heat. Add the chicken and vegetable mixture to the pan. Cook until the chicken is no longer pink.
- Season shrimp with ½ tablespoons of cajun seasoning. Stir the shrimp into the skillet and cook for 3-4 minutes.
- Turn heat to medium and add chicken stock, remaining peppers, and diced tomatoes to the pan. Continue to cook until shrimp are pink. Reduce heat to low and simmer until all veggies are tender. Remove from heat.
- Transfer pasta to a serving plate or pasta bowl and top with cajun jambalaya. Garnish with chopped parsley and serve warm.
Nutrition
Serving: 1 | Calories: 703cal | Carbohydrates: 25g | Protein: 70g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 1633mg | Sugar: 11g | Fiber: 7g | Calcium: 131mg | Iron: 4mg