Fettuccini Chicken Jambalaya

• 1 12 lbs boneless chicken, diced
• 2 tablespoons oil (safflower, olive or canola)
• 2 tablespoons butter
• 12 lb andouille sausage
• 12 cup diced onion
• 2 garlic cloves, minced
• 3 tablespoons fresh parsley, chopped
• 12 cup green bell pepper, diced
• 2 stalks celery, diced
• 2 cups tomatoes, peeled, seeded and chopped
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 2 teaspoons Worcestershire sauce
• 3 drops Tabasco sauce
• 1 lb dry fettuccine

1. In a Dutch oven or large kettle, saute the chicken in the oil and butter.
2. Add the sausage and vegetables.
3. Continue to saute until vegetables are tender.
4. Stir in the remaining ingredients (except pasta).
5. Reduce heat.
6. Cover and simmer on low for 40-45 minutes.
7. Cook the fettuccini to al dente in 8 cups boiling salted water.
8. Drain and place on serving platter.
9. Pour chicken on the noodles and serve.

chicken, oil, butter, andouille sausage, onion, garlic, fresh parsley, green bell pepper, stalks celery, tomatoes, white pepper, black pepper, oregano, basil, thyme, garlic, onion powder, chili powder, worcestershire sauce, tabasco sauce, fettuccine

Taken from www.food.com/recipe/fettuccini-chicken-jambalaya-201899 (may not work)