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<\/a><\/p>\n6 ounces linguine
\n8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
\n5 tsp. Cajun spice blend, divided
\n2 tsp. olive oil
\n2 medium red or yellow bell peppers, sliced into strips
\n1\/2 medium red onion, sliced into strips
\n8 ounces large raw shrimp, peeled and deveined
\n1 garlic clove, minced
\n\u00c2\u00bc tsp. ground black pepper
\n1 C. canned diced tomatoes, with juice
\n\u00c2\u00bc C. reduced-sodium chicken broth
\n2 tsp. butter
\n2 T. fresh chopped parsley<\/p>\n
<\/p>\n
Cook the pasta according to the package directions and set aside. Place the chicken pieces into a medium bowl and toss with 1 T. Cajun spice. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and saut\u00c3\u00a9 for 3 to 4 minutes or until cooked about halfway through. Add the peppers, onion and shrimp and saut\u00c3\u00a9 another 1 to 2 minutes or until the shrimp are pink. Reduce the heat to medium. Add the garlic, black pepper, remaining 2 tsp. Cajun spice, tomatoes, and chicken broth to the skillet and gently stir. Cook for 5 more minutes or until chicken is thoroughly cooked and vegetables tender. Swirl the butter into the sauce. Place the pasta in a large bowl, toss with the sauce, and garnish with chopped parsley.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 325<\/p>\n
Fat: 6g<\/p>\n
Fiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cajun Jambalaya Pasta 6 ounces linguine 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces 5 tsp. Cajun spice blend, divided 2 tsp. olive oil 2 medium red or yellow bell peppers, sliced into strips 1\/2 medium red onion, sliced into strips 8 ounces large raw shrimp, peeled and deveined 1 garlic clove, minced \u00c2\u00bc tsp. ground black pepper 1 C. canned diced tomatoes, with juice \u00c2\u00bc C. reduced-sodium chicken broth 2 tsp. butter 2 T. fresh chopped parsley…<\/p>\n