Chicken and Wild Rice with Smoked Sausage |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
On hectic days, nothing beats a one-pot entrée. Artichoke hearts and black olives jazz up this rice-based dish. All you need is a simple salad to complete the meal. Ingredients:
cooking spray |
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
1 (14-ounce) package reduced-fat smoked sausage (such as healthy choice), cut into 1/2-inch-thick slices |
4 cups (1/2-inch-thick) slices portobello mushroom caps (about 8 ounces) |
2 cups chopped onion |
2 garlic cloves, minced |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
2 (6.2-ounce) packages fast-cooking recipe long-grain and wild rice (such as uncle ben's) |
1/2 cup chopped green onions |
1 (14-ounce) can quartered artichoke hearts, drained |
1 (2 1/4-ounce) can sliced ripe olives |
Directions:
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove from pan; keep warm.
2. Recoat pan with cooking spray. Add sausage; sauté 5 minutes or until browned. Add mushrooms, 2 cups onion, and garlic; sauté 3 minutes. Add broth and rice, omitting seasoning packets; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Stir in chicken, green onions, artichokes, and olives. Cook 3 minutes or until thoroughly heated.
|
|