This one pot spicy cajun pasta is an easy weeknight meal filled with peppers, onions, succulent shrimp, chicken, andouille sausage and hearty spices. Almost no prep time, just throw it in the pot and go!
Does anyone else hate moving?! Let me rephrase that, does anyone actually like moving?
I have been doing a little packing here and there but I am finally getting down to crunch time and I totally underestimated how much STUFF we have! I don’t even remember buying half the things we have. I just want to throw it all away…I am basically the opposite of a hoarder. Growing up my mom threw everything away while my dad was quite the saver. He was one of those “save the shampoo bottles from hotels” kind of guys. Needless to say, I did NOT pick up on the habit.
I stick with my mama’s rule; if you haven’t used it in the last 6 months then throw it away. My dad usually follows up that comment with something about starving children in Africa. *Sigh*
Back to the whole moving thing, WHY did I think it was a good idea to move smack dab in the middle of planning Stella’s birthday party? So overwhelming. I keep telling myself to just stick to my to do lists..but they got lost in the midst of all the boxes. Send me luck. Or better yet, movers!
Which brings me to pasta. Fast, easy and no dishes to clean up afterwards. I don’t know about you but that is my perfect kind of moving dinner. This pasta is my take on a spicy cajun style pasta without all the steps or the hassle. You just throw everything in and it cooks up in the same pot. I used a mix of chicken, shrimp and andouille sausage. I kept the veggies really simple, just a few bell peppers and a jalapeno for a little heat (you can omit that if you have little ones). The fire roasted tomatoes are my favorite part about this dish because they give it so much flavor. This pasta really is SO simple. Just throw it all in a pot and come back to dinner all finished. Now if only I could come back to the house completely packed. 😉
- 2 Tablespoons Olive Oil
- 1 Onion, cut into slivers
- 1 Large Chicken Breast, diced
- 1 Cup Mixed Bell Peppers, cut into slivers
- 1 Jalapeno, diced and deseeded
- 3 Cloves Garlic, crushed
- 1 Can Fire Roasted Tomatoes
- 1 Pound Fettuccine Noodles
- 1 Lb. Andouille Sausage
- 5 Cups Chicken Broth
- 1 Teaspoon Old Bay Seasoning
- 2 Teaspoons Cajun Seasoning
- 1 Teaspoon Paprika
- 1 Lb Uncooked shrimp, Peeled and Deveined
- 4 Tablespoons Tomato Paste
- Green Onions for garnish
- Salt and Pepper to taste
- In a large stock pot with a lid, heat olive oil on medium-high heat. Add the onion, bell pepper, chicken breast, jalapeno and garlic. Cook on medium high heat for 5-7 minutes or until the chicken has started to brown and the onions are translucent. Add in remaining ingredients except the shrimp and tomato paste. Bring ingredients to a boil and reduce to a simmer uncovered for 10 minutes. Stir in the shrimp and tomato paste. Cover and cook on medium heat for 3-5 minutes or until the shrimp have cooked throughout and the sauce has thickened. Garnish with green onions. Serve immediately.
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