Chicken-Sausage Jambalaya

• 3/4 pound skinless, boneless chicken breast halves, cut into pieces
• 1/2 teaspoon black pepper
• Olive oil-flavored cooking spray
• 1 teaspoon olive oil
• 10 ounce turkey breakfast sausage
• 2 1/2 cups chopped onion (about 2 large)
• 2 1/4 cups chopped celery (about 6 stalks)
• 1 3/4 cups sliced green onions (about 7)
• 1 cup chopped green bell pepper (about 1 large)
• 2 garlic cloves, minced
• 2 chicken-flavored bouillon cubes
• 3 1/3 cups hot water
• 3 tablespoons fat-free Italian dressing
• 1 1/4 cups uncooked long-grain rice

1. Sprinkle chicken with black pepper. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; saute 3 minutes. Remove chicken; set aside.
2. Combine sausage and next 5 ingredients in pan. Cook over medium-high heat until sausage is browned. Stir in chicken.
3. Dissolve bouillon cubes in hot water; stir in dressing. Add to pan, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Toss before serving.

skinless, black pepper, olive oil, olive oil, sausage, onion, celery, green onions, green bell pepper, garlic, chicken, water, italian dressing, longgrain rice

Taken from www.myrecipes.com/recipe/chicken-sausage-jambalaya-1 (may not work)