Pasta Jambalaya

Serves 4-6

Ready in 30 minutes

Note: Save a little of the pasta cooking water for finishing the dish

1 pound fettuccine

¼ cup olive oil

2 tablespoons butter

1 small red onion, sliced into ¼” strips

2 cloves garlic, minced

1 red, yellow or orange pepper, seeded and sliced into ¼” strips 

2 sun-dried tomato, minced

1 roasted red pepper (purchased/bottled variety works great), minced

2 cups cooked chicken, cut into ½” strips

12 large shrimp, uncooked, peeled & de-veined

2 cups andouille sausage, sliced into ¼” slices

2 teaspoons Cajun seasoning

3/4 pound fresh spinach, stems removed

1 cup cherry tomatoes, cut in half

Salt and pepper, to taste

Bring a large pot of salted water to a boil. Cook fettuccine according to package directions.

Meanwhile, heat olive oil and butter in large sauté pan; add onion, garlic, bell peppers, sun-dried tomato, and roasted red pepper.  Sauté until onion is beginning to soften, about 5 minutes.   

Add remaining ingredients, except fettuccine, and sauté until thoroughly heated, about 6 minutes. Add cooked and drained fettuccine; season with salt and pepper.  Add a little of the reserved pasta cooking water and toss well. Transfer to warmed plates; serve.