Pasta Jambalaya

• 1/4 pound bulk spicy pork sausage
• 1 small onion, chopped
• 2 to 3 garlic cloves, minced
• 1 boneless skinless chicken breast, cut into cubes
• 1 can (14-1/2 ounces) Cajun stewed tomatoes
• 1 can (8 ounces) tomato sauce
• 1/3 cup salsa
• 1 medium carrot, julienned
• 1 small yellow summer squash, sliced and quartered
• 1 small zucchini, sliced and quartered
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 cup frozen cooked shrimp, thawed, peeled and deveined
• Hot cooked pasta
• 3 bacon strips, cooked and crumbled

1. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon.

pork sausage, onion, garlic, chicken breast, cajun, tomato sauce, salsa, carrot, summer, zucchini, parsley, salt, italian seasoning, thyme, pepper, frozen cooked shrimp, pasta, bacon

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