Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 4

This recipe is a play on a traditional Cajun jambalayawith dish, with the addtion of cream and cheese. The result is spectacularly delicious and the effort to make it is minimal.

Ingredients:

1 T. olive oil

1 T. butter

2 boneless chicken breasts cubed

1 large cooked Andouille sausage sliced or use turkey kielbasa for a lighter version

1/4 C. of green pepper chopped

1 medium onion, chopped

1 to 2 T. chopped garlic

4 C. low sodium chicken stock

1 can (15 oz.) diced tomatoes, plain or with chilies

2-3 tsp. Creole or Cajun seasoning

1 T. Worcestershire sauce

1 tsp. hot sauce

Salt and pepper to taste

10 oz. pasta (any shape or sized you desire)

12 medium shrimp, shelled and deveined

1, 1/2 C. sharp cheddar

1/2 C. half and half or heavy cream

Fresh parsley for garnish

What to do:

In a large skillet over medium heat add in the olive oil and butter. Fry the chopped chicken, Andouille slices, green peppers, onions and garlic until cooked through. Next add in your stock, tomatoes, Creole seasoning, Worcestershire sauce, hot sauce, salt and pepper to taste, mix well. Fold in your noodles; simmer until almost all of the liquid is absorbed and pasta is done about 20 minutes. Time to toss in your shrimp and cook for about 3 minutes or until shrimp is cooked through, take the pan off the stove add in cream and cheddar cheese, mix in well.

Serve while warm and garnish with parsley leaves if desired