Jambalaya Spaghetti - cooking recipe

Ingredients

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

Preparation

In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.
In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.
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.