Jambalaya Pasta

• 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

1. 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.
2. Meanwhile, cook pasta according to package directions. Add chicken to tomato mixture; heat through. Drain pasta; add to chicken mixture. Discard bay leaves.

onion, celery, butter, italian, chicken broth, mushrooms, basil, bay leaves, garlic, pepper, cayenne pepper, pasta, chicken

Taken from www.tasteofhome.com/recipes/jambalaya-pasta/ (may not work)