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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 pound(s) boneless skinless chicken breast, 1 inch diced |
1 can(s) condensed cream of onion soup |
1 package(s) fettuccine pasta |
1 pound(s) frozen fully cooked salad shrimp |
1/2 cup(s) green bell pepper, diced |
1 can(s) hot rotel tomatoes |
1 package(s) mild/hot sausage |
1 tablespoon(s) minced garlic |
3 tablespoon(s) olive oil |
1/2 yellow onion, diced |
Directions:
1. Boil pasta according to package directions.
2. Drain and set aside, reserving 1 cup of the pasta cooking water.
3. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
4. Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the diced tomatoes, and cook for 2 minutes. Add the cream of onion soup to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Toss to combine and serve while hot.
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