Friday, October 26, 2012


1 lb skinless boneless chicken breasts cut into bite-size pieces
1/2 lb smoked sausage, cut into slices
1 pkg (6.8-oz) rice and vermicelli mix with Spanish seasoning
2 cups water
1 can (14-oz) seasoned chunky tomatoes with juice

Spray a large nonstick skillet (that has a lid) with nonstick cooking spray and heat over medium-high heat.  Add the chicken and cook about 5 minutes, stirring often, or until lightly browned.  Remove chicken from skillet and set aside.

Cook the rice and vermicelli in the skillet, stirring almost constantly, until golden brown.  Gradually stir in the seasoning from the mix, the water, and the tomatoes; bring to a boil.  Stir in the sausage and the browned chicken.  Place lid on skillet and cook on low approximately 20 minutes or until the liquid is absorbed and chicken is cooked through.  Stir occasionally during this time.

Yield: 6 servings

Note: This is also a good recipe for diabetics as  each serving has only 11 grams carbs and 24 grams protein.

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