Indulge in a Symphony of Flavors: Discover the Secrets of Boston Pizza Jambalaya Fettuccine

Savor the tantalizing flavors of Boston Pizza‘s renowned Jambalaya Fettuccine in the comfort of your own kitchen. This delectable dish, a symphony of Cajun and Italian cuisines, will tantalize your taste buds and impress your dinner guests. Follow our comprehensive guide and discover the culinary secrets behind this iconic dish.

Ingredients

For the Jambalaya:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 1 (14.5-ounce) can diced tomatoes
• 1 (14.5-ounce) can chicken broth
• 1/2 cup chopped fresh parsley

For the Fettuccine:

• 1 pound fettuccine pasta
• 1/4 cup grated Parmesan cheese

Instructions

Making the Jambalaya:

1. Season the chicken with salt and pepper.
2. Heat a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
3. Add the onion, bell peppers, and garlic to the skillet. Cook until softened, about 5 minutes.
4. Stir in the thyme, oregano, paprika, cayenne pepper, and cumin. Cook for 1 minute, or until fragrant.
5. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
6. Add the tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
7. Stir in the parsley.

Cooking the Fettuccine:

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook according to package directions.
3. Drain the pasta and add it to the jambalaya sauce.

Finishing the Dish:

1. Stir in the Parmesan cheese.
2. Serve the Jambalaya Fettuccine hot, garnished with additional Parmesan cheese and parsley, if desired.

Tips for Success

• For a spicier dish, add more cayenne pepper to taste.
• If you don’t have fettuccine, you can use any other type of pasta, such as penne or spaghetti.
• You can also add other vegetables to the jambalaya, such as corn, peas, or okra.
• If you don’t have fresh parsley, you can use dried parsley instead.

Variations

• Seafood Jambalaya Fettuccine: Add shrimp, mussels, or crawfish to the jambalaya.
• Vegetarian Jambalaya Fettuccine: Omit the chicken and add extra vegetables, such as mushrooms, zucchini, and squash.
• Creamy Jambalaya Fettuccine: Stir in 1/2 cup of heavy cream to the sauce.

Serving Suggestions

• Serve the Jambalaya Fettuccine with a side of cornbread or crusty bread.
• Pair it with a glass of white wine or a light beer.
• Top with a dollop of sour cream or Greek yogurt for a tangy twist.

Storage and Reheating

• Store the Jambalaya Fettuccine in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the desired amount in a skillet over medium heat and cook until warmed through.

FAQs

Q: Can I use frozen chicken for this recipe?

A: Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.

Q: How do I know when the jambalaya sauce is done?

A: The sauce is done when it has thickened and the chicken is cooked through. It should coat the back of a spoon.

Q: Can I make this dish ahead of time?

A: Yes, you can make the jambalaya ahead of time and reheat it when you’re ready to serve. The fettuccine is best cooked fresh, but you can also boil it ahead of time and store it in the refrigerator.