1/2 tsp. white pepper 1/2 lb large shrimp, peeled and deveined
1/2 tsp. cayenne pepper 5 quarts water
1 1/2 tsp. salt 6 ounces plain fettuccine
1/2 tsp. paprika 6 ounces spinach fettuccine
1/4 tsp. garlic powder 2 Tbs olive oil
1/4 tsp. onion powder 2 medium tomatoes, chopped
2 skinless, boneless chicken breast halves 1 1/2 cups chicken stock
1 small green bell pepper, sliced 1 Tbs cornstarch
1 small red bell pepper, sliced 2 Tbs cooking white wine
1 small yellow bell pepper, sliced 2 tsp chopped fresh parsley
1 small white onion, sliced
( I happened to have a cajun seasoning blend that I used)
1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, salt, paprika, garlic powder, and onion powder in a small bow.
2. Cut the chicken breasts into bite-sized pieces. Use about one-third of the seasoning blend to coat the chicken pieces.
3. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
4. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat. Add both fettuccines to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.
5. While the fettuccine cooks, heat 1 Tbs of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, saute the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
6. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally to keep the shrimp from sticking. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!
7. Put the pan back over the high heat and add the remaining Tbs of oil to the pan. Add the tomatoes, peppers, and onion to the oil. Sprinkle the veggies with the remaining spice blend and saute for about 10 minutes or until the vegetables begin to turn dark brown or black. (I didn't let them turn black)
8. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until stock has been reduced to just about nothing. Add the remaining 3/4 cup of the stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.
9. Combine the cornstarch with the wine (or more broth) in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly.
10. When the fettuccine is done, drain it and spoon half onto a plate. Spoon half of the jambalaya over the fettuccine. Sprinkle half of the parsley over the top. Repeat for the second serving.
(this made 4 servings for us) and fyi this is now your father's favorite meal!!!
1/2 tsp. cayenne pepper 5 quarts water
1 1/2 tsp. salt 6 ounces plain fettuccine
1/2 tsp. paprika 6 ounces spinach fettuccine
1/4 tsp. garlic powder 2 Tbs olive oil
1/4 tsp. onion powder 2 medium tomatoes, chopped
2 skinless, boneless chicken breast halves 1 1/2 cups chicken stock
1 small green bell pepper, sliced 1 Tbs cornstarch
1 small red bell pepper, sliced 2 Tbs cooking white wine
1 small yellow bell pepper, sliced 2 tsp chopped fresh parsley
1 small white onion, sliced
( I happened to have a cajun seasoning blend that I used)
1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, salt, paprika, garlic powder, and onion powder in a small bow.
2. Cut the chicken breasts into bite-sized pieces. Use about one-third of the seasoning blend to coat the chicken pieces.
3. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
4. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat. Add both fettuccines to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.
5. While the fettuccine cooks, heat 1 Tbs of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, saute the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
6. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally to keep the shrimp from sticking. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!
7. Put the pan back over the high heat and add the remaining Tbs of oil to the pan. Add the tomatoes, peppers, and onion to the oil. Sprinkle the veggies with the remaining spice blend and saute for about 10 minutes or until the vegetables begin to turn dark brown or black. (I didn't let them turn black)
8. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until stock has been reduced to just about nothing. Add the remaining 3/4 cup of the stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.
9. Combine the cornstarch with the wine (or more broth) in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly.
10. When the fettuccine is done, drain it and spoon half onto a plate. Spoon half of the jambalaya over the fettuccine. Sprinkle half of the parsley over the top. Repeat for the second serving.
(this made 4 servings for us) and fyi this is now your father's favorite meal!!!
this was so delicious! i substituted kilbasa low fat sausage for the shrimp since brett doesn't like seafood and it was great. thanks for a great recipe!
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