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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    8 servings (2 quarts)

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.

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