Jambalaya Spaghetti

• 3/4 lb spaghetti
• 1 boneless skinless chicken breast half
• 1 chorizo sausage, sliced and diced (1/4 lb)
• 3 tablespoons olive oil
• 1 onion, minced
• 1 yellow bell pepper, seeded, diced
• 2 celery ribs, minced
• 2 garlic cloves, finely chopped
• 1 teaspoon dry oregano
• 1 teaspoon paprika
• 1 pinch cayenne pepper (obtional)
• 3 tablespoons lemon juice
• 3 cups homemade tomato sauce or 3 cups store-bought tomato sauce
• 3/4 lb shrimp, shelled and devained
• 1/4 cup Italian parsley, chopped
• salt and pepper

1. In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.
2. In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.
3. In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.

chicken, chorizo sausage, olive oil, onion, yellow bell pepper, celery, garlic, oregano, paprika, cayenne pepper, lemon juice, tomato sauce, shrimp, italian parsley, salt

Taken from www.food.com/recipe/jambalaya-spaghetti-322988 (may not work)