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Chicken, pasta and gumbo together? This hearty soup recipe with chicken, vegetables and pasta, seasoned with Zatarain’s Big & Zesty Blackened Creole Seasoning, will keep you warm inside and out. Makes 10 servings in 30 minutes – delicious and filling.
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into 1/2-inch cubes
1/2 teaspoon ZATARAIN'S® Big & Zesty Blackened Creole Seasoning
1 cup sliced carrots
1/2 cup chopped celery
1/2 cup chopped onion
4 cups water
2 cups chicken stock
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package ZATARAIN'S® Gumbo Pasta Dinner Mix
Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken and Creole Seasoning; cook and stir 5 minutes or until browned. Add carrots, celery and onion; cook and stir 3 minutes or until vegetables begin to soften.
Stir in water, stock, tomatoes and Pasta Dinner Mix. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
Test Kitchen Tip: Sprinkle with grated Parmesan cheese, if desired.
(Amount per serving)