Pasta Jambalaya
Serving Size = 1

Ingredients

1 ounce cooking oil
1/8 each yelloww onion -- julienned
1/8 each red bell pepper -- julienned
1/8 each green bell pepper -- julienned
1 ounce chicken breast without skin, raw -- cut in 1" cubes
1 ounce cooked duck meat -- cut in 1" cubes
4 pieces andouille sausage -- cut into coins
4 each 31/35 shrimp -- peeled and tail on
1/4 cup diced tomatoes
4 ounces beef stock
1/4 teaspoon creole seasoning
1 pinch crushed red pepper
1/2 teaspoon chopped garlic
2 ounces unsalted butter
4 ounces cooked spinah fettuccine
1 teaspoon sliced green onions

Method:

1. Place the oil into a hot sate pan. Add the onions ,pepper, chicken, duck, and andouille. Saute until chicken is almost done and add the seasonings.
2. Continue to saute until chicken is cooked, being careful not to burn the seasonings.
3. Add the beef stock, diced tomatoes, and the shrimp. Cook until shrimpo are half way cooked.
4. Incorporate the butter.
5. Add hot cooked pasta to the sauce and toss to coat the pasta.
6. Place into a pasta bowl and twist pasta up thru the center of the dish.
7. Garnish with green onions and serve while very hot.