NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat linguine

4 oz shrimp

2 oz turkey andouille sausage

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

2 tbsp tomato puree

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While the pasta is boiling, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the sliced turkey andouille sausage to the skillet and sauté for 3-4 minutes until browned and slightly crispy.

• 4

  Toss in the sliced red and green bell peppers along with the diced onion, sautéing for another 5 minutes until the vegetables are tender-crisp.

• 5

  Push the sausage and vegetables to the outer edges of the skillet and place the shrimp in the center.

• 6

  Season the entire skillet with Cajun seasoning, sea salt, and black pepper, cooking the shrimp for 2 minutes per side until pink and opaque.

• 7

  Stir in the tomato puree and chicken broth, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes.

• 8

  Drain the cooked linguine and add it directly to the skillet, tossing well to coat the pasta in the zesty sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately while hot.