Restaurant Style Fettuccini Jambalaya

Ingredients · for 8 (scales to your household)

• 1 lb. Chicken $4.54
• 1 lb. Spicy Italian sausage $6.35
• 12 oz. Jumbo shrimp, raw $8.85
• 1 tbsp Olive oil $0.18
• 1 cup Green pepper $0.91
• 1 cup Red pepper $6.04
• 1/2 cup Onion $0.38
• 1 cans Diced tomatoes with juice $2.02
• 2 cups Chicken broth (I use 2 tsp of Better than Bouillon chicken base with 2 cups water) $1.05
• 1 tbsp Creole Seasoning, I use Tony Chachere's $0.66
• 1 lb Fettuccine noodles $3.06
• 6 Green onion stems $1.70
• 1 tbsp Parsley $0.10
• 1/4 cup Parmesan grated $0.68

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a large skillet heat the olive oil over medium-high heat, cook the chicken stirring until cooked through, remove from pan.
2. While the chicken is cooking, boil the fettuccine noodles in a large pot of salted water until cooked.
3. In the same pan as the chicken, cook the sausage for 6-8 minutes, until cooked through and remove from the pan.
4. Again, in the same pan, saute the onion and peppers. If there isn't enough oil leftover after the sausage has cooked, add another tablespoon of olive oil. Saute the vegetables for about 4-5 minutes. Add in the diced tomatoes, chicken broth and Creole seasoning. Stir in the chicken and sausage and bring to a boil.
5. Reduce to a simmer and let simmer for about 20 minutes. Add in the shrimp and simmer for another 10 minutes or until the shrimp are pink and opaque.
6. Drain the fettucini noodles and add to the jambalaya and toss to coat.
7. Top with green onion, parsley, gently stir in. Garnish with parmesan, if you'd like. Serve immediately.

Per serving