Chicken
and Sausage Jambalaya
By Angela Amison
Cooking Spray
1 1/4 lbs boneless, skinless, chicken breast halves, cut into chunks
6 oz low fat kielbasa, cut into 1/4 inch slices
1 1/2 cups diced onion
1 each green and yellow pepper; diced
2 large ribs celery diced to make 1 cup
1tbsp minced garlic
1 tbsp water
1 can (16oz) whole tomatoes undrained
3 cups fat free chicken broth
1 1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 1/2 cups converted long grain white rice
1 tbsp chopped parsley
Coat a large deep non-stick skillet with cooking spray and place over
med-high heat. Add chicken and kielbasa, saute until lightly
browned and chicken is barely pink in the center. Remove.
To skillet at onion, peppers, celery, garlic, and water. Cover;
reduce heat to low – cook 8-10 minutes until soft. Add tomatoes
and their liquid, break up. Add broth, thyme, and cayenne
pepper. Heat to boiling. Stir in rice; cover and simmer 20
minutes until rice is tender and most of liquid is absorbed.
Uncover and fluff with fork. Stir in chicken and kielbasa.
Cover; remove from heat. Let sit for 5 minutes. Stir in
parsley; serve.
