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
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
Reviews
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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