Cheesecake Factory Cajun Jambalaya Pasta Recipe

Ingredients

• 4 ounces butter (1 stick)
• 2 teaspoons cajun seasoning
• 1 lb boneless skinless chicken breast, cut into small pieces
• 1 lb fresh linguine
• 1/2 cup clam juice
• 2 ounces green bell peppers, cut into thin strips (1/2 pepper)
• 2 ounces red bell peppers, cut into thin strips (1/2 pepper)
• 2 ounces yellow bell peppers, cut into thin strips (1/2 pepper)
• 4 ounces red onions, cut into thin strips (1 med. onion)
• 1/2 lb fresh medium shrimp, peeled, deveined, tails removed
• 1/2 cup tomatoes, diced

Instructions

1. Place the 4 ounces of butter into a sauté pan and allow it to melt slightly over medium heat.
2. Add the 2 teaspoons of cajun seasoning into the pan, stirring together with the melted butter until combined.
3. Introduce the 1 lb of boneless skinless chicken breast into the pan and cook until the chicken is about half done, which should take around 5 to 7 minutes.
4. While the chicken is cooking, carefully place the 1 lb of fresh linguine into a pot of boiling water and cook until al dente, typically about 8 to 10 minutes.
5. Pour 1/2 cup of clam juice into the pan with the chicken. Add the 2 ounces of green, 2 ounces of red, and 2 ounces of yellow bell peppers, along with the 4 ounces of red onions. Cook for another minute, ensuring the vegetables are heated through and the chicken is nearly done.
6. Add the 1/2 lb of fresh medium shrimp into the pan. Toss all the ingredients together and continue to cook until the shrimp are almost done, approximately 3 to 4 minutes.
7. Stir in the 1/2 cup of diced tomatoes into the mixture. Cook until both the shrimp and chicken are thoroughly cooked through, about 2 more minutes.
8. Spoon some of the cooked pasta into each bowl and generously top with the jambalaya mixture, making sure to distribute the chicken, shrimp, and vegetables evenly.