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Express Jambalaya
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Prep Time:
5 minutes
Total Time:
40 minutes
Experience a taste of Creole with chicken, Polish sausage, seasoned tomatoes, and rice-pasta mix in one flavorful dish.
Ingredients:
  • 1 pound boneless skinless chicken breast halves, cut into 3/4- to 1-inch pieces
  • 1 package (6.8 ounces) rice and vermicelli mix with Spanish seasonings
  • 2 cups water
  • 1 can (14 1/2 ounces) chunky tomatoes with crushed red pepper, undrained
  • 1/2 pound fully cooked Polish sausage, cut into 1/2-inch slices
Instructions:
  • Spritz a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Sauté chicken in the skillet for 3 to 5 minutes, stirring occasionally, until lightly browned. Transfer cooked chicken from the skillet.
  • In a skillet over medium heat, toast the rice and vermicelli mix until golden brown, stirring frequently. Slowly add water, tomatoes, and the seasonings from the mix. Bring to a boil, then add sausage and chicken. Simmer on low heat.
  • Simmer, covered, for 15-20 minutes, stirring occasionally, until the liquid is absorbed and the chicken is cooked through.

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