1/4 cup olive oil
2 Gardein Chicken Scallopini chicken breasts, cut into cubes or vegan chicken strips cut into cubes
2 vegan Italian Sausage links
4 vegan Bacon strips
2 1/2 tablespoons Cajun spice blend
1 red pepper
1 cubed green pepper
1 tablespoon diced onion
1 clove of garlic, minced
4 ounces Roma tomatoes, diced into 1-inch pieces
1 1/2 cups vegetable broth
1 pound pasta (any kind)
salt and black pepper
Drop pasta into boiling, salted water, and cook until “al dente.”
Heat olive oil in large sauté pan. Place chicken, sausage and bacon into clean mixing bowl. Sprinkle 1 tablespoon Cajun spice over and gently toss until each piece is evenly coated with the spice.
Add peppers and onions into sauté pan with pre-heated olive oil and cook until it is about half done. Add chicken, sausage, bacon, and garlic into pan. Season all of the ingredients with salt, ground black pepper, and add the rest of the Cajun spice.
Add diced tomatoes and vegetable broth into pan. Gently stir ingredients together. Continue to cook until vegetables are tender.
Place pasta into serving bowls. Spoon jambalaya over pasta.