JAMBALAYA PASTA

Jambalaya Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

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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

Steps:

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 :

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