My husband liked this dish at a restaurant, so we decided to re-create it at home. Guests frequently comment on how appetizing it looks and how great it tastes.—Christy Leonhard, Durham, North Carolina
- 1/2 cup each chopped onion, green pepper and sweet red pepper
- 1/3 cup chopped celery
- 1 tablespoon butter
- 1 can (14-1/2 ounces) Italian diced or stewed tomatoes, undrained
- 1 can (14-1/2 ounces) chicken broth
- 2/3 cup sliced fresh mushrooms
- 1 teaspoon dried basil or thyme
- 3 to 4 bay leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 8 ounces spiral pasta
- 2 cups cubed cooked chicken, turkey or pork
- In a large skillet, saute the onion, peppers and celery in butter until tender. Stir in the tomatoes, broth, mushrooms and seasonings. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes.
- Meanwhile, cook pasta according to package directions. Add chicken to tomato mixture; heat through. Drain pasta; add to chicken mixture. Discard bay leaves. Yield: 8 servings (2 quarts).
Originally published as Jambalaya Pasta in Taste of Home December/January 2000, p41
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