CHICKEN AND SAUSAGE SKILLET SUPPER
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.
Provided by Leslulu
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the chicken broth and bring to a boil.
- Stir in the rice and Cajun seasoning.
- Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
- Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
- Remove from heat and stir in parsley.
Nutrition Facts : Calories 264.7, Fat 6.7, SaturatedFat 1.5, Cholesterol 39.2, Sodium 436.5, Carbohydrate 32.5, Fiber 1.2, Sugar 1.8, Protein 18.6
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