Chicken & Shrimp Cajun Linguine
Prep: 15 minutes
Cook: 17 minutes • Serves: 4
3 tablespoons PICS olive oil
1/2 pound boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
1/2 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1 medium Full Circle red bell pepper, thinly sliced
1 cup Alfredo sauce
1 tablespoon Cajun seasoning plus additional for serving (optional)
Chopped fresh chives for garnish (optional)
1. Heat large covered saucepot of salted water to a boil over high heat. Add pasta; cook as label directs. Drain; return to saucepot and cover.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook 7 minutes or until browned and internal temperature reaches 165°, stirring occasionally. Transfer chicken to saucepot with pasta; cover.
3. In same skillet, add 1 tablespoon oil and shrimp; cook 4 minutes or until internal temperature of shrimp reaches 145°, turning once. Transfer shrimp to saucepot with pasta mixture; cover.
4. In same skillet, add remaining 1 tablespoon oil and pepper; cook 4 minutes or until tender-crisp, stirring occasionally. Add sauce and seasoning; cook 1 minute or until heated through, stirring occasionally. Stir in pasta mixture; cook 1 minute or until heated through, stirring occasionally. Makes about 7 cups.
5. Serve pasta sprinkled with chives and seasoning, if desired.
Approximate nutritional values per serving (1 3/4 cups):
684 Calories, 41g Fat (19g Saturated), 189mg Cholesterol, 540mg Sodium,
46g Carbohydrates, 3g Fiber, 4g Sugars, 1g Added Sugars, 32g Protein