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Pasta Jumbalaya

8 oz. Penne, Mostaccioli or other medium
pasta shape, uncooked

8 oz. Spinach Penne, Mostaccioli or other medium
pasta shape, uncooked

2 T. margarine

6 oz. uncooked boneless chicken breast,
sliced into thin strips

12 shrimp (21 to 25), peeled and deveined

4 oz. thinly sliced andouille sausage

1 T. garlic, chopped

¼ cup chopped scallions

¼ cup chopped green bell peppers

¼ cup chopped red bell peppers

½ cup chopped onion

½ cup chopped tomatoes

½ t. freshly ground pepper

¼ t. cayenne pepper

¼ t. thyme leaves

¼ t. oregano leaves

½ t. paprika

1 T. tomato paste

1 cup chicken broth, skimmed of fat

2 T. chopped parsley

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Cook pasta according to package directions; drain. Melt 2 T. margarine in a large sauté pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika. Cook for several minutes until vegetables are partially cooked. Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick. Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.