Cajun Chicken Jambalaya

• 6 Tyson(R) Trimmed & Ready(R) Fresh Chicken Breast Tenderloins
• 1 teaspoon Cajun seasoning blend
• 3 tablespoons vegetable oil
• 1 large green bell pepper chopped
• 6 green onions chopped
• 3/4 cup celery chopped
• 1 cup long grain rice
• 3 ounces Canadian bacon diced
• 1 cup salsa medium
• 1 can reduced sodium chicken broth 14-oz.

1. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning.
2. Heat oil in large nonstick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet.
3. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute.
4. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170u0b0F).
5. Remove from heat and let stand 5 minutes. Sprinkle with remaining scallions before serving.

tyson, cajun seasoning blend, vegetable oil, green bell pepper, green onions, celery, long grain rice, bacon, salsa medium, chicken broth

Taken from www.yummly.com/recipe/Cajun-Chicken-Jambalaya-9063863 (may not work)