Jambalaya Spaghetti

From Ricardo

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3⁄4 lb spaghetti
• 1  boneless skinless chicken breast half
• 1  chorizo sausage, sliced and diced (1/4 lb)
• 3  tablespoons olive oil
• 1  onion, minced
• 1  yellow bell pepper, seeded, diced
• 2  celery ribs, minced
• 2  garlic cloves, finely chopped
• 1  teaspoon dry oregano
• 1  teaspoon paprika
• 1  pinch cayenne pepper (obtional)
• 3  tablespoons lemon juice
• 3  cups  homemade tomato sauce or 3  cups  store-bought tomato sauce
• 3⁄4 lb shrimp, shelled and devained
• 1⁄4 cup Italian parsley, chopped
•  salt and pepper

Directions

1. In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.
2. In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.
3. In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.