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          Kat's Cajun Pasta

1 1/2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
2 boned, skinned chicken breast halves - cubed
1/2 Lb. raw jumbo shrimp - peeled, deveined
2 Tbls. olive oil - divided
2 med. tomatoes - chopped
1 sm. green bell pepper - seeded, sliced
1 sm. red bell pepper - seeded, sliced
1 sm. yellow bell pepper - seeded, sliced
1 med. onion - sliced
1 1/2 cups chicken stock - divided
1 Tbls cornstarch OR arrowroot
2 Tbls white wine
6 oz. linguini - prepared as directed
6 oz. spinach linguini - prepared as directed
2 tsp. chopped fresh parsley

Combine white pepper, cayenne pepper, salt, paprika, and garlic powder.
-Coat chicken with 1/3 of the prepared Cajun seasoning.
-Coat shrimp with 1/3 of the prepared Cajun seasoning.
-In a large skillet, brown chicken in 1 Tbls. oil for 2 minutes per side.
-Add shrimp to chicken and stir-fry for 2 minutes.
-Set aside chicken and shrimp.
-In the same skillet, saute tomatoes, bell peppers, and onion in 1 Tbls. oil and remaining Cajun seasoning until vegetables are browned.
-Add chicken, shrimp, and 3/4 cup chicken stock to the skillet and simmer until most of the liquid has evaporated.
-Add remaining stock to the skillet and simmer, scraping bottom of pan, until liquid has reduced slightly.
-Dissolve cornstarch OR arrowroot in wine and stir the mixture into skillet.
-Simmer skillet contents, stirring constantly, until thickened.
-Serve over fettuccini and garnish with parsley.

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