ONE POT JAMBALAYA PASTA

ONE POT JAMBALAYA PASTA 2 Tbsp oil 1 1/2 lb. chicken, diced 1 red bell pepper, diced 1 white or yellow onion, diced 1 Lb. smoked sausage, sliced 4 1/2 c. chicken broth 1 1/2 c. tomato sauce 1 can Rotel (diced tomatoes with green chiles) 1 Tbsp. Creole/Cajun seasoning (we like Tony Chachere's) 1 Tbsp. garlic powder 1 Tbsp. paprika 1 Tbsp. onion powder salt and pepper, to taste 1 Lb. pasta noodles (we like linguine or spaghetti) 1 Lb. Shrimp (uncooked, peeled, deveined), optional In a large stockpot or large, deep-walled skillet heat oil over medium heat. Add chicken and cook until white (it doesn't need to be cooked through). Add remaining ingredients (minus shrimp and cilantro). Bring to a boil, stirring often. Once boiling, reduce heat and simmer* for about 20-25 minutes or until noodles become soft, stirring often. Add more chicken broth if necessary. *If adding shrimp, add about 15 minutes into the simmering process. Garnish with cilantro before serving.