The Cheesecake Factory Cajun Jambalaya Pasta

Hold on to your hats! This is an amazing dish - healthy and yes it's pretty simple to make. I made it for dinner a few weeks ago and loved it so I had to share. I am a lover of all things Cajun. Hey, I am a Louisianian after all. If you are a pasta, shrimp, bell pepper, onion lover you must treat yourself to this experience. I love mushrooms with everything so I added some to this along with asparagus. I mixed the pasta in at the end...if you decide to do this make sure to cook the pasta al dente since it will continue to cook when you stir it in with the sauce. If you make it please come back and let me know your thoughts. You are gonna want to tell Ya mom'n'em (your immediate family) about this..lol.

Ingredients

• 1/2 t White Pepper, 1/2 t Cayenne Pepper
• 1 1/2 t Salt, 1/2 t Paprika
• 1/4 t Garlic Powder, 1/4 t Onion Powder
• 2 skinless, boneless Chicken Breasts
• 1/2 lb. Large Shrimp, peeled and deveined
• 5 Qt Water
• 6 oz Plain Fettuccine
• 6 oz Spinach Fettuccine
• 2T Olive Oil
• 2 medium Tomatoes, chopped
• 1 small Green Pepper, sliced
• 1 small Red Pepper, sliced
• 1 small Yellow Pepper, sliced
• 1 small Onion, sliced
• 1 1/2 cups Chicken Stock
• 1 T Cornstarch
• 2 T White Wine
• 2 t chopped fresh Parsley

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Directions

• 1
  Mix first 6 ingredients in a small bowl. Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken. In another bowl sprinkle 1/3 seasoning on shrimp. Cook pasta to Al Dente and drain.
• 2
  Heat 1 T olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. add shrimp and cook for another 2 minutes. Remove from pan. Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.
• 3
  Add chicken and Shrimp back in and pour 3/4 cup chicken stock in pan. Cook over high until liquid is almost gone. Add remaining 3/4 cup of stock. Stir constantly scraping blackened stuff on the bottom of pan. reduce broth some and then turn to low. Combine cornstarch with wine in small bowl. Add to pan and simmer until thickens. Serve over noodles and top with parsley for garnish.