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Pasta Jambalaya

chef.jackson's picture
Ingredients
  Olive oil 2 Teaspoon
  Hot turkey italian sausage 4 Ounce, cut into 1/4 inch pieces
  Boneless skinless chicken breast 4 Ounce, cut into 1 inch pieces
  Shrimp 12 Medium, shelled and deveined
  Sliced green bell pepper 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned crushed tomatoes 1 1⁄2 Cup (24 tbs)
  Clam juice 1⁄4 Cup (4 tbs)
  Low sodium chicken broth 1⁄4 Cup (4 tbs)
  Dried basil 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground red pepper 1 Dash
  Spinach fettuccine 6 Ounce, cooked and drained (Fresh / Dried)
Directions

1. In large nonstick skillet, heat oil; add sausage. Cook, stirring frequently, 6-8 minutes, until browned. Add chicken; cook, stirring frequently, 5 minutes. Stir in shrimp; cook 5 minutes longer, or until chicken is browned and shrimp are pink and opaque. With slotted spoon, remove sausage, chicken and shrimp to plate.
2. Add bell pepper, onion and garlic to skillet; cook, stirring frequently, 3 minutes, until tender. Stir in tomatoes and remaining ingredients except fettuccine. Bring to a boil; add sausage, chicken and shrimp. Reduce heat to low; simmer 15 minutes.
3. Transfer to large serving bowl. Add fettuccine; toss to combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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