Jambalaya Pasta

Name: Jambalaya Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings (2 quarts).
Cuisine: Cajun Dinner Recipes, Cajun Recipes, Jambalaya
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

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

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.

Nutrition 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.

Originally published as Jambalaya Pasta in Taste of Home December/January 2000

Reviews

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Average Rating:

kris10lyn

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.