Ww Shrimp And Chicken Jambalaya

• 2 tsp olive oil
• 1 medium onion(s), sweet, chopped (about 1 cup)
• 1 medium green pepper(s), chopped (about 1 cup)
• 8 oz uncooked boneless, skinless chicken breast(s), cut into bite-size pieces
• 29 oz canned stewed tomatoes, undrained
• 12 oz shrimp, frozen ready-to-eat/cooked, thawed and drained
• 1 tsp Italian seasoning, dried
• 1 tsp hot pepper sauce
• 4 cup cooked brown rice

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
2. Stir in chicken; cook until chicken is no longer pink, about 5 minutes.
3. Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.
4. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.

olive oil, sweet, green peppers, chicken, tomatoes, shrimp, italian seasoning, pepper sauce, brown rice

Taken from www.epicurious.com/recipes/member/views/ww-shrimp-and-chicken-jambalaya-1203497 (may not work)