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Jambalaya Pasta
Jambalaya Pasta

Jambalaya Pasta

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pound dry linguine
1 Tbsp olive oil
2 boneless skinless chicken breast halves, cut into 1 inch pieces
1 pound reduced-fat Polish sausage
1 tsp minced garlic
1/2 cup chopped green onions
1 cup dry white wine or chicken broth
1 can (15 ounce) pizza sauce or petite diced tomatoes
1 jar (16 ounce) Alfredo sauce
1 tsp - 2 Tbsp. Cajun seasoning (to taste)
2 Tbsp Worcestershire sauce
1 pound shrimp, peeled and deveined
Freshly grated parmesan cheese, for garnish (optional)
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Let's Make It
BRING a large pot of salted water to a boil. Add the linguine and cook according to package directions. Drain and set aside.
WHILE the linguine cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken and sausage and sauté until the chicken is completely cooked and the sausage is browned, about 5 minutes. Stir in the garlic and green onion and sauté for 1 minute. Stir in the remaining ingredients except shrimp and parmesan cheese. Bring to a boil, reduce heat and simmer for 5-10 minutes.
STIR in the shrimp during the last few minutes of cooking and cook until they are done. Toss the sauce with the pasta and garnish with parmesan cheese.
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