Paella

• 4-1/2 cups fat-free reduced-sodium chicken broth
• 3 saffron threads, crushed (about 1/4 tsp.)
• 1 Tbsp. olive oil
• 1 each green and red pepper, chopped
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, minced
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1 Tbsp. fresh thyme leaves
• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 pkg. (12 oz.) OSCAR MAYER Selects Uncured Premium Beef Sausage, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
• 2 cups Arborio rice, uncooked
• 1 lb. uncooked deveined peeled medium shrimp
• 1/2 cup chopped fresh parsley

1. Mix chicken broth and saffron until blended.
2. Heat oil in paella pan or Dutch oven on medium heat.
3. Add peppers, onions, garlic, tomatoes and thyme; mix well.
4. Cook 10 to 12 min.
5. or until liquid is cooked off, stirring occasionally.
6. Add chicken and sausage; cook 15 min.
7. or until chicken is done, stirring frequently.
8. Stir in broth mixture; bring to boil, stirring occasionally.
9. Add rice; mix well.
10. Cover; simmer on medium-low heat 20 min.
11. or until rice is tender, stirring occasionally to prevent rice from sticking to bottom of pan and burning.
12. Remove from heat.
13. Stir in shrimp.
14. Let stand, uncovered, 10 min.
15. or until shrimp turn pink.
16. Sprinkle with parsley.

chicken broth, saffron threads, olive oil, red pepper, onion, garlic, tomatoes, thyme, boneless skinless chicken breasts, sausage, arborio rice, shrimp, parsley

Taken from www.kraftrecipes.com/recipes/paella-187330.aspx (may not work)