Cook pasta according to package directions; drain well.

Meanwhile, heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until slightly browned. Stir in sausage, onion, celery, red pepper, garlic, thyme and Cajun seasoning; cook for 3 to 5 minutes or until vegetables are slightly softened.

Stir in tomato paste; cook for 1 minute. Stir in diced tomatoes; bring to boil. Reduce heat to medium; cook for 10 to 15 minutes or until chicken is cooked through and sauce is slightly thickened.

Add pasta and parsley to skillet; toss until well coated.

Tips:
• For a classic jambalaya, use andouille sausage. Both a cured chorizo sausage or a Polish-style sausage also work well.
• Add a splash of dry white wine to the sauce if desired.