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Chicken: Chicken Jambalaya

Source of Recipe

Taste of Home Magazine � L. Desjardins, New Hampshire

Chicken Jambalaya
Exchanges
WW Points
Serves: 6

3/4 lb. boneless skinless chicken breasts, cubed

3 c. reduced-sodium chicken broth
1-1/2 c. uncooked brown rice
4 oz. reduced-fat smoked turkey sausage, diced
1/2 c. thinly sliced celery with leaves
1/2 c. chopped onion
1/2 c. chopped green pepper
2 to 3 Cajun or Creole seasoning
1 to 2 garlic cloves, minced
1/8 tsp. hot pepper sauce
1 bay leaf

1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained

In a large nonstick skillet lightly coated with nonstick cooking spray; saut� chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.

Stir in tomatoes, cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from heat; let stand for 5 minutes. Discard bay leaf.

One 1-cup serving equals: 302 calories�4 gm fat (1 gm saturated)�43 mg cholesterol�452 mg sodium�45 gm carbohydrate�3 gm fiber�21 gm protein ++++ Exchanges: 2-1/2 starch�1-1/2 lean meat�1 vegetable +++ WWP: 6