Chicken and Sausage Ragoût |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
cooking spray |
3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces |
4 ounces low-fat smoked turkey sausage, thinly sliced |
1 large onion, chopped |
1 large green bell pepper, chopped |
1 1/2 cups quartered fresh mushrooms |
4 garlic cloves, minced |
1 (14.5-ounce) can cajun stewed tomatoes |
2 tablespoons dry red wine |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 teaspoon sugar |
2 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
2 cups hot cooked long-grain rice |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat. Add chicken, and cook 2 minutes, stirring frequently. Add sausage and onion; sauté 1 minute. Add bell pepper, mushrooms, and garlic; cook 4 minutes, stirring frequently. Add tomatoes and next 4 ingredients; cook 15 minutes or until bell pepper is very tender. Remove from heat, and stir in parsley and salt. Let stand, uncovered, 5 minutes before serving. Serve over rice.
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