I found this recipe about 4 years ago in Family Circle magazine. After it was given the thumbs up by Jason, I ripped it out and stuck it in my little green recipe folder.
Here's what you'll need to get started:
Below you'll find the actual recipe along with a link to take you to a printable version, as well as nutritional and WWPlus points info.
Servings: 6 Prep Time: 15 minutes Cook Time: 34 minutes
Recipe From: Texas Life Blog
Original Source: Family Circle Magazine
1 Tbs vegetable
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 12 oz. package andouille sausage, cut into 1-inch coins
1 medium-sized onion, diced
1 green bell pepper, diced
1 rib celery, diced
1 1/2 tsp Cajun seasoning
1 14 oz. can diced tomatoes with green chiles, drained
1 cup long-grain white rice
1 15.5 oz. can low sodium chicken broth
1. Heat oil in large skillet over medium-high heat. Add chicken and sausage and saute, stirring frequently until chicken is no longer pink, but not cooked through, about 4 minutes.
2. Remove chicken and sausage with a slotted spoon to a bowl. Reduce heat to medium and add onion, green pepper and celery to skillet. Cook until crisp-tender, about 5 minutes. Stir in Cajun seasoning, tomatoes and rice. Add broth.
3. Bring to a simmer, then cover pan and reduce heat to medium-low. Simmer 20 minutes, until almost all the liquid is absorbed. Stir chicken and sausage back into pan, along with any accumulated juices. Cook, uncovered, 5 minutes, until rice is tender.
calories: 351; fat: 10g; protein: 2g; carbohydrates: 34g; fiber: 2g; sodium: 1,062mg; cholesterol: 91mg
WWPlus points: 6 per serving
Click here for the printable version of this recipe. :)
P.S. I'll be sharing this with Serenity Now this weekend!