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Prep Time Cook Time Yields
40 min 50 min 4-6

Ingredients

  • 1/2 pkg (907 g) P’tit Quebec Mozzarellaaaah Shreds
  • 1 lb (500 g) ziti pasta
  • 8 oz (250 g) boneless, skinless chicken breasts, chopped
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 tbsp (30 mL) olive oil
  • 4 oz (125 g) smoked sausage, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 1 jalapeño pepper, seeded and diced
  • 3 cloves garlic, minced
  • 3 tbsp (45 mL) Cajun seasoning, divided
  • 1 jar (680 mL) strained puréed tomatoes (passata)
  • 1 tbsp (15 mL) butter
  • 12 oz (375 g) peeled, deveined shrimp, tail removed (21 to 25 count)
  • 1 tbsp (15 mL) lemon juice
  • 1/4 cup (60 mL) finely chopped fresh parsley

Instructions

  1. Preheat oven to 400˚F (200˚C). Cook pasta according to package directions; drain, reserving 1/4 cup (60 mL) cooking liquid.
  2. Meanwhile, season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown. Add smoked sausage; cook for 2 to 3 minutes or until starting to brown.
  3. Stir in onion, celery, red pepper, jalapeño, garlic and 2 tbsp of Cajun seasoning; cook for 3 to 5 minutes or vegetables are slightly softened.
  4. Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until chicken is cooked through and vegetables are tender.
  5. Meanwhile, melt butter in saucepan set over medium heat; cook shrimp for 2 to 3 minutes or until pink and just cooked through. Add remaining Cajun seasoning; stir in lemon juice. Set aside.
  6. Toss pasta and reserved cooking liquid with tomato mixture until well coated. Toss with half of the P’tit Quebec cheese.
  7. Transfer to greased 13- x 9-inch (3 L) baking dish. Top with remaining cheese.
  8. Bake for 20 to 25 minutes or until golden brown and bubbly. Top with cooked shrimp; garnish with parsley. Let stand for 5 minutes before serving.

Tip: Andouille sausage is a classic Cajun sausage that works well in this recipe but you can also use kielbasa or any garlic or barbecue-style smoked sausage.