Sausage ‘n’ Chicken Skillet
TOTAL TIME: Prep: 15 min. Cook: 40 min.
YIELD: 4 servings.
Says Joanna Iovino of Commack, New York: “Chicken and rice was a staple at my parents' house, but the chicken never turned out quite right. I enjoy this recipe much more now that I use tasty skinless chicken and kielbasa.”
Ingredients
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1/2 pound boneless skinless chicken breasts, cubed
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1/2 teaspoon dried thyme, divided
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1/4 teaspoon pepper, divided
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1-1/2 teaspoons canola oil
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1/4 pound smoked turkey kielbasa, cut into 1/4-inch slices
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1 small onion, finely chopped
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1 small green pepper, finely chopped
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2 garlic cloves, minced
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2 cups water
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1 cup uncooked long grain rice
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1/2 teaspoon reduced-sodium chicken bouillon granules
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1/2 teaspoon hot pepper sauce
Directions
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1.
Sprinkle chicken with 1/4 teaspoon thyme and 1/8 teaspoon pepper. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove and keep warm.
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2.
In the same skillet, saute the kielbasa, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, bouillon, hot pepper sauce, and remaining thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
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3.
Return chicken to the pan; heat through.
Nutrition Facts
1-1/4 cups: 296 calories, 5g fat (1g saturated fat), 49mg cholesterol, 352mg sodium, 41g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.
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