Chicken and Sausage Jiffy Jambalaya

Leftover cooked chicken turns magically into another easy Southern favorite. This spicy dish can put a kick in your step. Serve over rice. Make your jambalaya spicier with pre-cooked chicken breasts straight from the freezer.

This recipe is featured in Holly Clegg's Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Ingredients

• 4 ounces reduced-fat smoked sausage, diced
• 1/2 pound cooked boneless, skinless chicken breasts, cut in strips or chunks
• 1 1/4 cups salsa
• 1/2 teaspoon dried thyme leaves
• 1/2 cup chopped green onions

Preparation

This recipe makes 2 servings.

1. In large nonstick skillet, cook sausage over medium heat until done. Drain any excess grease.
2. Add chicken, salsa and thyme.
3. Bring to a boil, reduce heat, and add green onions, cooking 5 minutes longer.
4. Serve over rice.

Baker’s Tip: Pick up frozen pre-cooked, grilled sliced chicken breast fillets for grilled flavor.

Nutritional Analysis (per serving)

• 327 calories (20 % calories from fat)
• 7 g fat
• 2 g saturated fat
• 116 mg cholesterol
• 1152 mg sodium
• 18 g carbohydrate
• 1 g dietary fiber
• 8 g sugars
• 42 g protein
• Dietary exchanges: 2 vegetable, 1/2 other carbohydrate, 5 lean meat