Pasta Jambalaya
Prep
Cook
Total
Yield 4 servings
Add cooked Veggie Sausages, Chicken Sausages, Chicken or Shrimp or leave them out and top with Parmesan for a Veggie version
Ingredients
- 1 29 oz jar Tomato Sauce
- 1 cup Chili Sauce (recipe follows)
- 1 small Red Onion, chopped
- 1 Green or Yellow Pepper, chopped
- 1 Red Pepper, chopped
- 2 cloves Garlic, minced
- 1 teaspoon dried Veggie Broth
- 1 teaspoon Hot Pepper Flakes (optional)
- pinch Thyme
- 1/2 lb Fettuccine
- 2 Chicken Breasts, cooked and chopped into chunks
- 4 Sausages, Chicken or Veggie
- 12 medium Shrimp, cooked
- Chopped Green Onions
- Chopped Fresh Parsley
- CHILI SAUCE
- 1 can Crushed Tomatoes
- 1 Onion, chopped
- 1/4 cup Brown Sugar
- 1/3 cup Apple Cider Vinegar
- Hot Pepper Flakes to taste
- 1/2 teaspoon each: Chili Powder, Cinnamon, Ground Cloves
Instructions
- Heat a glug of Olive Oil in a large sauce pan
- Add all the Vegetables and saute over medium low heat about 5 minutes until soft
- Add the Tomato Sauce and Chili Sauce and simmer until thick, preferably 1 hour but can go less
- Toss the Sauce together with hot cooked Fettuccine and add Chicken, Shrimp and Sausages
- Top with chopped Parsley and Green Onions and a sprinkle of Hot Peppers
- CHILI SAUCE
- Simmer all ingredients together until thick, about 20 minutes
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/pasta-jambalaya/