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Pasta Jambalaya Recipe

Photo by: Taste of Home

100% would make again

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This nicely spiced dish is loaded with vegetables. My family really loves it...and I bet yours will, too.

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4 Servings
Prep: 20 min. Cook: 20 min.

Ingredients

1/4 pound bulk hot pork sausage
1 small onion, chopped
2 to 3 garlic cloves, minced
1 boneless skinless chicken breast, cut into cubes
1 can (14-1/2 ounces) Cajun stewed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup salsa
1 medium carrot, julienned
1 small yellow summer squash, sliced and quartered
1 small zucchini, sliced and quartered
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup frozen cooked shrimp, thawed, peeled and deveined
Hot cooked pasta
3 bacon strips, cooked and crumbled

Directions

In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 234 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 1,397 mg sodium, 19 g carbohydrate, 4 g fiber, 20 g protein.

Pasta Jambalaya published in Country Extra July 2001, p51