Pasta Jambalaya

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 15%
  • Fat: 4.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.7g
  • Carbohydrate: 43.9g
  • Fiber: 3.8g
  • Cholesterol: 12mg
  • Iron: 3.7mg
  • Sodium: 419mg
  • Calcium: 86mg

Ingredients

  • Cooking spray
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 garlic clove, minced
  • 1 teaspoon Cajun seasoning
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 3 ounces turkey kielbasa, halved lengthwise and thinly sliced
  • 7 cups hot cooked penne (about 3 cups uncooked tube-shaped pasta)
  • 1/2 cup (2 ounces) preshredded 4-cheese Mexican recipe blend cheese (such as Sargento)

Preparation

  1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 5 minutes. Add seasoning; sauté 1 minute. Add beans, tomatoes, and kielbasa; bring to a boil. Reduce heat; simmer 10 minutes or until thick. Combine bean mixture and pasta in a large bowl. Top with cheese.
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