Chicken And Shrimp Jambalaya

• 2 Tbsp. reduced calorie margarine
• 1 lb. chicken breasts, skinned and cut in 2-inch pieces
• 1 medium onion, chopped
• 1 medium green pepper, cut in 1/2-inch pieces
• 1 large clove garlic, crushed or 1 tsp. garlic powder
• 1 c. uncooked rice
• 1 (16 oz.) can whole tomatoes
• 1 (14 oz.) can chicken broth
• 1/4 c. chopped parsley
• 1 tsp. basil
• 1 tsp. hot red pepper sauce
• 1/2 lb. large shrimp
• 1 c. frozen peas

1. In large skillet over medium heat, melt margarine.
2. Add chicken, onion, pepper and garlic.
3. Saute 5 minutes.
4. Add rice; cook 3 minutes, stirring often.
5. Add tomatoes and their liquid, chicken broth, parsley, basil and pepper sauce.
6. Bring to a boil. Simmer, covered, 15 minutes.
7. Add shrimp and peas.
8. Simmer, covered, 3 minutes until shrimp are cooked and chicken is tender. Makes 6 servings.

margarine, chicken breasts, onion, green pepper, clove garlic, rice, tomatoes, chicken broth, parsley, basil, hot red pepper sauce, shrimp, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472194 (may not work)