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Pasta Jambalaya

Pasta Jambalaya
This nicely spiced dish is loaded with vegetables. My family really loves it...and I bet yours will, too.
4 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1/4 pound bulk spicy 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
© Taste of Home 2013

2 of 2

Pasta Jambalaya (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013