CHICKEN JAMBALAYA

Chicken Jambalaya

6 servings

Ingredients

8 ounces skinless, boneless chicken-breast halves
16 ounce package frozen bell peppers and onions
8 ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 cups water
14.5 ounce diced tomatoes with jalapeno peppers, undrained
8 ounce package jambalaya rice mix

Directions
Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 265
Total Fat (g) 4
Saturated Fat (g) 1
Carbohydrate (g) 37
Fiber (g) 2
Protein (g) 19
*Percent Daily Values are based on a 2,000 calorie diet