Cajun jambalaya pasta

 
                            Cajun Jambalaya Pasta
 
 Recipe By     :  The Cheesecake Factory/Top Secret Restaurant Recipes
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Pasta
                 Poultry                          Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  teaspoon      white pepper
      1/2  teaspoon      cayenne pepper
    1 1/2  teaspoons     salt
      1/2  teaspoon      paprika
      1/4  teaspoon      garlic powder
    2                    boneless, skinless, chicken breast -- halved
      1/2  pound         large shrimp -- peeled and deveined
    5      quarts        water
    6      ounces        plain fettuccine
    6      ounces        spinach fettuccine
    2      tablespoons   olive oil
    2      medium        tomatoes -- chopped
    1      small         green bell pepper -- sliced
    1      small         red bell pepper -- sliced
    1      small         yellow bell pepper -- sliced
    1      small         medium onion -- sliced
    1 1/2  cups          chicken stock
    1      tablespoon    cornstarch
    2      tablespoons   white wine
    2      teaspoons     chopped fresh parsley
      1/4  teaspoon      onion powder
 
 Make a cajun seasoning blend by combining the white pepper, cayenne pepper, 
 paprika, garlic powder, and onion powder in a small bowl. Cut the chicken 
 breasts into bite-size pieces.  Use about one- third of the seasoning blend to 
 coat the chicken pieces. In another bowl, sprinkle  another one-third of the 
 spice blend over the shrimp. Start your pasta cooking by bringing 5 quarts of 
 water to a boil over high heat.  Add both fettuccine to the hot water, reduce 
 the heat to medium, and simmer for 12 to 14 minutes or until the pasta is 
 tender. While the pasta cooks, heat 1 Tablespoon 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. Add the shrimp to the pan with the chicken and cook 
 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! Put the pan back over high heat 
 and add the remaining tablespoon of oil to the pan.  Add the tomatoes, peppers 
 and onions to the oil.  Sprinkle the vegetables with the remaining spice blend 
 and saute' for about 10 minutes or until the vegetables begin to turn dark
brown
 or black. 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 the stock has been reduced 
 to just about nothing. Add the remaining 3/4 cup of 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.
 Combine the arrowroot with the wine in a small bowl.  Stir until it is 
 dissolved.  Add this to the pan and simmer over low heat until the sauce 
 thickens slightly. When the pasta is done, drain it and spoon half onto a
plate.
 Spoon half of the jambalaya over the pasta.  Sprinkle half the parsley over the 
 top.  Repeat for the second serving.
 
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 NOTES : Tidbits: You may be able to find fettuccine that comes in a 12-ounce
box
 with a combination of plain and spinach noodles.  One brand is Ronzoni.  This 
 variety is perfect for this recipe, and you won't have any leftover noodles in 
 opened boxes.