Cajun Jambalaya Pasta

Ingredients

½ tsp. white pepper

¼ tsp. cayenne pepper

1 ½ tsp. salt

½ tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

1 lb. large shrimp (peeled and deveined)
1 Tbs. garlic, minced
½ tsp. pepper
1 Tbs. chopped fresh parsley
2 Tbs. lemon juice

2 Tbs. butter

2-3 chicken breasts

2 Tbs. olive oil

1 Tbs. olive oil

½ onion, sliced

¼ pound of mushrooms, sliced (about 8)

1 Tbs. garlic salt

2 medium tomatoes, chopped

½ red pepper, sliced

½ yellow pepper, sliced

½ orange pepper, sliced

½ cup chopped fresh parsley

1 ½ cups chicken broth

2 Tbs. cornstarch

12 oz. noodles

Directions

Marinate shrimp in lemon juice, 1 Tbs. chopped parsley and 1 Tbs. of minced garlic. Mix first 6 ingredients in a small bowl. Sprinkle 1/3 of mixture into marinating shrimp. Sprinkle another 1/3 of the mixture onto both sides of chicken (make sure chicken is no more than ½ inch thick).

Put a pot of water on to boil, 10 min before meal is done add noodles.

Heat 2 Tbs. olive oil in a large skillet over high heat. Sauté chicken for 2 minutes per side. Once cooked, cut into bite size pieces and set aside.

Meanwhile, in a separate smaller skillet heat 2 Tbs. butter. Pour in shrimp with marinade and season with minced garlic and pepper. Cook until just barely done. Set aside.

Using the oil left in the large skillet you used for the chicken, add another Tbs. or so of oil. Sauté onions and mushrooms seasoned with garlic salt for five minutes. Then add tomatoes and peppers, chopped parsley, ¾ cup of chicken broth and the last 1/3 of spices. Cook for another five minutes.

Add chicken and shrimp back in.

Mix the cornstarch with the remaining 3/4 cup chicken broth and pour into pan. Heat until thickened, stirring occasionally. Serve over noodles and top with parsley for garnish.

Variation: add cream at the end to make a cream sauce