Show Subscription Form




Jambalaya Pasta Recipe

Read Reviews (2)
4 2
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

One serving (prepared with reduced-fat margarine, no-salt-added stewed tomatoes, low-sodium broth and chicken) equals 167 calories, 3 g fat (0 saturated fat), 22 mg cholesterol, 62 mg sodium, 25 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 starch, 1 lean meat.

Directions

  1. 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.
  2. 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

Nutritional Facts

One serving (prepared with reduced-fat margarine, no-salt-added stewed tomatoes, low-sodium broth and chicken) equals 167 calories, 3 g fat (0 saturated fat), 22 mg cholesterol, 62 mg sodium, 25 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 starch, 1 lean meat.

Reviews for Jambalaya Pasta(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 22, 2012

Great flavor and heat. I would add some cornstarch to thicken the sauce before adding the pasta also. I made it with shrimp and chicken, but put the shrimp in too early (when I started cooking the pasta); next time I would wait until a few minutes before adding the pasta to the sauce, and would also try with andouille sausage or chorizo.

MY REVIEW
Reviewed May. 16, 2012

Was a good, fast thing to make on a week day, especially if you have a lot of peppers. I thickened the sauce with a little cornstarch before putting the pasta in.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT