Sausage ‘N’ Chicken Skillet

• 1/2 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon dried thyme, divided
• 1/4 teaspoon pepper, divided
• 1-1/2 teaspoons canola oil
• 1/4 pound smoked turkey kielbasa, cut into 1/4-inch slices
• 1 small onion, finely chopped
• 1 small green pepper, finely chopped
• 2 garlic cloves, minced
• 2 cups water
• 1 cup uncooked long grain rice
• 1/2 teaspoon reduced-sodium chicken bouillon granules
• 1/2 teaspoon hot pepper sauce

1. Sprinkle chicken with 1/4 teaspoon thyme and 1/8 teaspoon pepper. In a
2. , saute chicken in oil until no longer pink. Remove and keep warm.
3. In the same skillet, saute the kielbasa, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, bouillon, hot pepper sauce, and remaining thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
4. Return chicken to the pan; heat through.

chicken breasts, thyme, pepper, canola oil, turkey kielbasa, onion, green pepper, garlic, water, long grain rice, chicken bouillon granules, hot pepper

Taken from www.tasteofhome.com/recipes/sausage-n-chicken-skillet/ (may not work)