QUICK SHRIMP AND CHICKEN PAELLA

Quick Shrimp and Chicken Paella image

Enjoy your Spanish dinner featuring shrimp, chicken, rice and ababy sweet peas - a hearty dinner ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1/4 teaspoon crushed saffron threads
1/3 cup hot water
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/2 lb uncooked chicken breast tenders (not breaded), cut crosswise into bite-size pieces
2 teaspoons salt-free southwest chipotle seasoning blend
Butter-flavor cooking spray
2 packages (8.8 oz each) microwavable garden vegetable rice
1/2 cup frozen baby sweet peas (from 12-oz bag)

Steps:

In small bowl, mix saffron and hot water; set aside.
In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butter-flavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.
Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.

Nutrition Facts : Calories 485.5, Carbohydrate 80.4 g, Cholesterol 86.9 mg, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 0.3 g, ServingSize 1 Serving, Sodium 1269.4 mg, Sugar 3.4 g