FOR THE JAMBALAYA
skinless chicken breast, about 8 ounces each
salt and freshly ground pepper to taste
xtra large shrimp about 16 peeded, devained, and tail removed
andouille sausage 1/4 cut slices
dry white wine
minced fresh italian parsley
FOR THE GARNISH:
sliced scallions(green&white part)
freshly grated parmesan cheese
1For the sauce, place the marinara sauce in a heavy-bottomed saucepan and add the cream, chicken broth, Cajun seasoning, and Worcestershire sauce. Bring to a simmer over medium-low heat and then simmer slowly for about 40 minutes or until the liquid is reduced to about 4 cups.
2Pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and turn down the heat to medium-high. Simmer, uncovered, for 10 to 12 minutes, stirring often, until pasta is al dente.
3Remove the pan from the heat and carefully strain through a large colander. Run briefly under cold running water to stop the cooking process. Drain the pasta well and reserve.
4Prepare the jambalaya, place the chicken breast in a shollow bowl, drizzle with 2 tablespoon of the olive oil, and season with salt and pepper. Grill the chicken for 5 minutes, turn the chicken over and cook for 5 minutes longer, until cooked through and the internal temperature reaches 165F on a meat thermometer. Cut the chicken breast into 1/2-inch dice and reserve.
5Pour remaining 3 tablespoons of olive oil into a large saucepan and set over medium-high heat. When hot, add the garlic and saute for 1 minutes, stirring until it begins to turn golden brown. Add the shrimp and sausage and saute for about 3 minutes, stirring often, until shrimp are no longer translucent and just cooked through. Add wine and reduce until the liquid has all evaporated. Add the cooked chicken meat and the ressrved tomatoe cream sauce. Bring the sauce to a simmer and add the parslely and the cooked pasta. Stir togther until until through. serve ware psta and garnish with the scallions an Parmesan cheese Enjoy!!!.