Jambalaya Fettuccine Recipe

Name: Jambalaya Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt; 1/2 teaspoon ground cayenne pepper; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3 boneless skinless chicken breast halves (about 3/4 lb.); 1/2 lb medium shrimp, peeled and deveined; 1/2 lb fettuccine; 2 tablespoons olive oil; 1/2 lb smoked kielbasa, sliced 1-inch thick, then cut each slice into fourths; 1 medium tomatoes, diced; 1 small bell pepper, sliced into 1/4-inch strips; 1 small white onion, sliced into 1-4-inch strips; 4 garlic cloves, finely chopped; 1 1/2 cups chicken broth, divided; 1/4 cup white wine

Servings: persons

1 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 boneless skinless chicken breast halves (about 3/4 lb.)
1/2 lb medium shrimp, peeled and deveined
1/2 lb fettuccine
2 tablespoons olive oil
1/2 lb smoked kielbasa, sliced 1-inch thick, then cut each slice into fourths
1 medium tomatoes, diced
1 small bell pepper, sliced into 1/4-inch strips
1 small white onion, sliced into 1-4-inch strips
4 garlic cloves, finely chopped
1 1/2 cups chicken broth, divided
1/4 cup white wine

1
Whisk together the salt, cayenne, paprika, garlic powder, and onion powder.
2
Sprinkle chicken cubes with 1/3 of the seasoning mix and toss to coat.
3
In a separate bowl, do the same with the shrimp, using another 1/3 of the seasonings.
4
Begin cooking the pasta.
5
Place a large, heavy, deep skillet over medium-high heat. When hot, add 1 tablespoons of the olive oil and swirl to coat the pan. Quickly sear the chicken on two sides, about 3 minutes, and then add shrimp and brown each side for 30 seconds. Remove to a bowl.
6
Add remaining 1 tablespoons olive oil to the pan and toss in the kielbasa sausage, tomatoes, bell pepper, and onion. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables are browned and softened. Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated.
7
Add garlic and wine, stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken and shrimp. Stir, scraping up browned bits from the bottom, and simmer another 3 minutes until slightly reduced.
8
Serve over the cooked fettuccine.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon kosher salt, 1/2 teaspoon ground cayenne pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and more.

Yes, Jambalaya Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya Fettuccine

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