Chicken and Sausage Skillet Supper |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great weeknight dish. Only one skillet to clean afterwards! I adapted this from a recipe that I found in Southern Living years ago. Of course you can use turkey or chicken sausage and it doesn't change the flavor. If I don't have any left-over chicken then I buy a roasted one from the store. Ingredients:
1 (16 ounce) package cajun-style sausage, sliced |
1 medium sweet onion, chopped |
1 red bell pepper, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 (14 ounce) can low sodium chicken broth |
2 cups cooked chicken breasts, shredded |
1 cup long-grain rice, uncooked |
1 1/2 teaspoons cajun seasoning |
2 (10 ounce) cans diced tomatoes with green chilies, undrained |
1/3 cup fresh parsley, chopped |
Directions:
1. Heat the olive oil to medium heat in a large skillet and saute the sausage, onion and peppers for about 10 minutes or until the vegetables are tender.
2. Add the garlic and cook, stirring constantly, for 30 seconds.
3. Add the chicken broth and bring to a boil.
4. Stir in the rice and Cajun seasoning.
5. Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
6. Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
7. Remove from heat and stir in parsley.
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