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Cajun Jambalaya Fettuccine

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Cajun Jambalaya Fettuccine

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Course: Main Course
Cuisine: American
Keyword: Cajun Jambalaya Fettuccine
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 6
Calories: 366kcal


  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 tablespoon olive oil
  • 1 pound chicken breast
  • 1 pound shrimp, peeled and deveined
  • 8 ounce spaghetti pasta, whole-wheat, dry
  • 2 medium tomato, red
  • 1/2 medium bell pepper, green
  • 1/2 medium bell pepper, red
  • 1/2 medium bell pepper, yellow
  • 3/4 medium onion
  • 1 1/2 cup chicken broth, low-sodium
  • 1 tablespoon parsley, fresh


  • Mix first 6 ingredients (spices) in a small bowl.
  • Prepare vegetables by washing and dicing.
  • Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken.
  • In another bowl sprinkle 1/3 seasoning on deveined and peeled shrimp.
  • Cook pasta to Al Dente and drain.
  • Heat 1 tablespoon olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. Add shrimp and cook for another 2 minutes. Remove from pan.
  • Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.
  • Add chicken and shrimp back in and pour 3/4 cup chicken broth in pan. Cook over high until liquid is almost gone. Add remaining 3/4 cup of stock. Stir constantly, scraping blackened stuff on the bottom of pan.
  • Reduce broth some and then turn to low.
  • (optional) Combine 1 tablespoon cornstarch with 2 tablespoons wine or 2 tablespoons water in small bowl. Add to pan and simmer until thickens.
  • Serve over noodles and top with parsley for garnish.
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Calories: 366kcal | Carbohydrates: 34g | Protein: 39g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 177mg | Sodium: 736mg | Fiber: 2g | Sugar: 3g

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