Serves:
2 people
Cooking Time:
25 minutes
Ingredients
- 2 oz. olive oil
- 1 lb boneless skinless chicken breasts, cut into 1” pieces
- 2 Tbsp Cajun seasoning
- ¼ red bell pepper, thinly sliced
- ¼ green bell pepper, thinly sliced
- ¼ yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 1 Tbsp garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz. roma tomatoes, diced
- 1 ½ cups chicken broth
- 1 Tbsp parsley, chopped
- 1 lb fresh linguine pasta
Instructions
- Cook pasta according to package directions and set aside.
- In a large saute pan over medium high heat. In a bowl add the chicken and season with the cajun seasoning mixing well.
- Add the chicken in the saute pan and cook until it's half way done. Add in peppers and onions to the pan. Saute until vegetables have softened a bit then add in garlic. Season with salt and pepper.
- Add in the diced tomatoes and chicken broth. Continue to cook until the chicken and vegetables are tender.
- Place the pasta into a serving bowl, spoon the jambalaya mix onto the pasta and garnish with chopped parsley.
