Ingredients
1/4 pound bulk spicy pork sausage1 small onion, chopped2 to 3 garlic cloves, minced1 boneless skinless chicken breast, cut into cubes1 can (14-1/2 ounces) Cajun stewed tomatoes1 can (8 ounces) tomato sauce1/3 cup salsa1 medium carrot, julienned1 small yellow summer squash, sliced and quartered1 small zucchini, sliced and quartered1 tablespoon minced fresh parsley1 teaspoon salt1/2 teaspoon Italian seasoning1/2 teaspoon dried thyme1/8 teaspoon pepper1 cup frozen cooked shrimp, thawed, peeled and deveinedHot cooked pasta3 bacon strips, cooked and crumbled
Preparation
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.
