Quick Jambalaya

• 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

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.

chicken breast halves, rice, water, tomatoes, fully cooked polish sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23543 (may not work)