Quick Jambalaya

Name: Quick Jambalaya
Ingredients: 4 skinless boneless chicken breast halves, (about 1 lb.) cut into 3/4 inch to 1 inch pieces; 1 pkg. (6.8 oz.) rice and vermicelli mix with Spanish seasonings; 2 c. water; 1 can (14 oz.) chunky tomatoes with crushed red pepper, undrained; 1/2 lb. fully cooked Polish sausage, cut into 1/2 inch pieces

5 ingredients

9 steps

Ingredients

4 skinless boneless chicken breast halves, (about 1 lb.) cut into 3/4 inch to 1 inch pieces
1 pkg. (6.8 oz.) rice and vermicelli mix with Spanish seasonings
2 c. water
1 can (14 oz.) chunky tomatoes with crushed red pepper, undrained
1/2 lb. fully cooked Polish sausage, cut into 1/2 inch pieces

Directions

1

Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat.
2

Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
3

Remove chicken from skillet.
4

Cook rice and vermicelli mix (without seasonings) in skillet over medium high heat, stirring frequently, until golden brown.
5

Gradually stir in water, tomatoes and seasonings from rice and vermicelli mix.
6

Heat to boiling.
7

Stir in sausage and chicken; reduce heat to low.
8

Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink in center.
9

This has 11 grams carbohydrate.