Friday, December 10, 2010

Cheesecake Factory Cajun Jambalaya Pasta

This is a quick recipe that tastes and looks like you've been slaving away in the kitchen for hours!  The heat from the Cajun seasoning adds a nice kick!

4 tablespoons butter
2 teaspoons Cajun spice mix
1 lb boneless, skinless chicken breasts, cut into small pieces
1/2 cup clam juice
1/2 of a green pepper, cut into thin strips
1/2 of a red pepper, cut into thin strips
1/2 of a yellow pepper, cut into thin strips
1/2 of a medium red onion, cut into thin strips
1/2 lb fresh medium shrimp, peeled deveined, tails removed
1/2 cup diced tomatoes
16 oz gluten free linguini pasta

Place the butter into a saute pan.  Allow the butter to melt slightly.  Add the seasoning into the pan and stir together with the melted butter.  Add the chicken into the pan and saute the chicken until it's cooked through.  Add the clam juice, peppers and onions.  When the vegetables are almost done, add the shrimp.  Continue to cook until the shrimp is done.  Add the tomatoes.  Continue to cook until tomatoes are heated.  Serve over cooked pasta.

  •  I often use cooked shrimp and add it at the end, cooking it only until the shrimp heated through. 
  •  Gluten free spaghetti noodles work well in this recipe too!

No comments:

Post a Comment