Jambalaya Pasta Recipe

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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


  • 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

1-1/2 cups: 167 calories, 3g fat (0 saturated fat), 22mg cholesterol, 62mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 starch, 1 lean meat.


  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

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kris10lyn User ID: 6564412 37174
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."

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