Fast And Easy Jambalaya

• 1/2 tsp. lemon pepper
• 1/2 tsp. garlic powder
• 1 1/4 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes
• 3 Tbsp. oil
• 1 c. chopped onions
• 12 oz. smoked Polish sausage, cut into 1/2-inch slices
• 16 oz. jar picante sauce
• 14 1/2 oz. can Italian stewed tomatoes
• 15 oz. can LeSueur small early peas, drained
• 2 2/3 c. hot cooked instant rice

1. Sprinkle lemon pepper and garlic powder over chicken cubes. Heat oil in large skillet or 3-quart saucepan over medium-high heat.
2. Cook seasoned chicken in oil for 5 minutes or until no longer pink (stir frequently).
3. Add onions and sausage.
4. Cook an additional 5 minutes, stir occasionally.
5. Stir in picante sauce and tomatoes.
6. Reduce heat to medium and cook 12 minutes.
7. Add peas and cook an additional 2 to 3 minutes or until thoroughly heated.
8. Serve over cooked rice.
9. Makes 4 to 5 servings.

lemon pepper, garlic powder, chicken, oil, onions, sausage, picante sauce, italian stewed tomatoes, peas, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950815 (may not work)