What You'll Need:
- 8 ounces Linguine
- 1 lb boneless skinless chicken tenders, cut
- into bite-size pieces
- 2½ TBSP Cajun spice, divided
- 1½ cup julienned bell peppers
- ½ cup julienned red onion
- 1 TBSP minced garlic
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup Kinloch pecan oil
- ½ lb large raw shrimp, peeled and deveined
- ¾ cup chicken stock
- 3 Roma tomatoes, diced
- Garnish: fresh chopped parsley
Boil water in a medium pot over high heat. Cook linguine as directed. Remove from heat and drain. Meanwhile, in a large bowl, combine chicken pieces, 2 TBSP Cajun seasoning, ½ cup of peppers, red onions, garlic, salt and pepper. Toss to coat all ingredients with seasoning.
In a large skillet, heat pecan oil on medium high heat. Add chicken and vegetable mixture to the pan. Cook until chicken is no longer pink.
Season shrimp with ½ TBSP of Cajun seasoning. Stir the shrimp into the skillet and cook 3-4 minutes.
Turn heat to medium and add chicken stock, remaining peppers and diced tomatoes to the pan. Continue to cook until the shrimp are pink. Reduce heat to low and simmer until all veggies are tender. Remove from heat.
Transfer pasta to a serving plate and top with Cajun jambalaya. Garnish with chopped parsley.