Ingredients
1lbchicken breastcut into 2 pieces
½lbshrimpdeveined
½lbandouille sausagesliced into thick pieces
3tbspCajun spice blend
½red bell pepperdiced
½green bell pepperdiced
½red onionthinly diced
3clovesgarlicminced
½tspkosher salt
¼tspground black pepper
3tspcanola oil
1medium tomatodiced
1cupchicken broth
1lbfettucine pastacooked but not rinsed
parsley and leftover minced bell peppersfor garnish
Preparation
In a large bowl, add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
In a large skillet or a cast iron skillet add the canola oil on high heat.
In batches, sear off the chicken, shrimp and sausage for about 4 to 5 minutes until they’re cooked through.
Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
Cook for 1 to 2 minutes, then add in the cooked pasta. Use tongs to coat the pasta with the sauce.
Garnish with parsley and leftover minced bell peppers if desired.
