Chicken and Sausage
From Cooking Light Ultimate Chicken Cookbook.
2 tsp canola oil
6 oz reduced-fat smoked sausage, halved lengthwise and cut into 1/4" slices
1/2 C chopped onion
1/2 C chopped celery
1/2 C chopped green bell pepper
2 garlic cloves, minced
1 C uncooked long-grain white rice
1 C water
1/4 tsp ground red pepper (Cayenne)
1/8 tsp salt
6 fresh thyme sprigs
1 (14.5 oz) can fat-free, lower-sodium chicken broth
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 C shredded skinless, boneless rotisserie chicken breast
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; saute 1 minute or until browned. Add onion, celery, bell pepper, and garlic; saute for 6 minutes or until tender. Add rice and the next 5 ingredients (through chicken broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in diced tomatoes and shredded chicken. Cook for 3 minutes or until thoroughly heated.
Hands-on time: 20 min. Total time 40 min.
Serves 4 (serving about 1 1/4 cups)
Calories 341; Fat 5.8g (sat 1.3g, mono 2g, poly 0.9g)
Protein 19.3g; Carb 50.6g, Fiber 2.8g; Chol 44mg
Iron 3.2 mg; Sodium 723mg; Calc 59mg
This was super simple to make and was delicious. Perfect for a winter meal. Serve with a loaf of crusty french bread, or breadsticks brushed with melted butter and garlic sprinkled with a bit of parsley.