Chicken Jambalaya

By stacymd23

Ingredients

• 1 lb skinless, boneless chix breast halves
• 2 tsp cajun seasoning
• 1 small red onion, cut in thin wedges
• 2 yellow, green, and/or orange sweet peppers, cut into bit sized strips
• 2 14.5 oz cans no-salt added stewed tomatoes
• fresh parsley chopped

Preparation

Step 1

1. Cut chix into 1-inch pieces; place in a small bowl and toss with cajun seasoning

2. Heat a 12inch skillet over med-high heat. Add chicken and cook 3-4 minutes or until chix begins to brown. Add onion and peppers to chix. Cook, stirring frequently, for 2 minutes. Add stewed tomatoes. Cover and cook 5-7 minutes or until chix is no longer pink. Break up tomatoes with a spoon, if necessary

3. Ladle jambalaya into shallow soup/salad bowls and top with fresh parsley