Cheesecake Factory Jambalaya Pasta

A few weeks ago I was watching Unwrapped on Food TV because they were profiling spicy foods. One of the recipes they made was from the Cheesecake Factory. I’ve only been to one once in my life, but the recipe looked incredible. It’s actually one of their top sellers, they said they serve about 1,000,000 plates of this per year!!

They went through the recipe so fast, but I googled it and I read several different recipes and they were all the same, then I came upon a local news segment showing a chef from the Cheesecake Factory making this and they included the recipe, so I’m pretty sure it’s accurate.

Ingredients:

This served 5 people

1 16 oz. box linguine
2 boneless, skinless chicken breasts, cut into bite size pieces
2 handfuls of shrimp ( I used cooked shrimp)
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 green pepper, cut into strips
1/4 red onion, cut into strips
3 cloves of garlic, chopped fine
3 tsp. cajun seasoning
1 14. oz can of diced tomatoes
1/2 cup chicken broth (some recipes had oyster sauce but I used chicken broth)

Directions:

In a large pot, cook the linguine until al dente, drain and set aside.

In a large skillet, add a little olive oil and add the chicken. Also add 2 tsp. of cajun seasoning and cook until the chicken is half cooked, and remove from the skillet.

Add the veggies and garlic and cook for about 4 minutes. Add the chicken back in, the shrimp, the can of diced tomatoes, the chicken broth and another 1-2 tsp. of canjun seasoning. Cook for another 4 minutes or so until it’s all heated through and the chicken (and shrimp if you are using raw) is cooked.

Take a bowl, add some linguine, and spoon over the chicken/shrimp veggie mixture on top.

I figured out the calories on Calorie Count that this was five servings, the calories aren’t that bad!

Have you ever eaten this dish at The Cheesecake Factory?