Cheesecake Factory Cajun Jambalaya Pasta
4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces
1 pound fresh linguini pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, deveined, tails removed
1/2 cup diced tomatoes
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 continue to cook
until the chicken is about half done.
While the chicken is cooking, carefully place the pasta into boiling
water and cook until al dente.
Pour the clam juice into the pan. Add the peppers and onions. Cook
for another minute, making sure the vegetables are heated through and
the chicken is almost done. Add the shrimp into the pan. Toss the
ingredients together and continue to cook until the shrimp are almost
done. Add the tomatoes into then pan. Continue to cook mixture until
both the shrimp and chicken are thoroughly cooked through.
Place some pasta into each bowl. Spoon equal portions of the
jambalaya mixture into each bowl over the pasta.