Print Options

Back to Jambalaya Pasta >

Include these items:

Select reviews >

Taste of Home Logo

Jambalaya Pasta

 Jambalaya Pasta
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
8 ServingsPrep: 20 min. Cook: 15 min.

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

Directions

  • 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).

2 of 2

Jambalaya Pasta (continued)

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.