Easy Chicken Jambalaya

By AJloves2cook

This six-ingredient supper has a Cajun kick. Serve it over fluffy white rice to soak up the spicy sauce.

nutrition facts:
Calories355
Total Fat (g)18
Saturated Fat (g)5,
Monounsaturated Fat (g)7,
Polyunsaturated Fat (g)2,
Cholesterol (mg)81,
Sodium (mg)637,
Carbohydrate (g)23,
Total Sugar (g)13,
Fiber (g)3,
Protein (g)29,
Vitamin C (DV%)3.14,
Calcium (DV%)10,
Iron (DV%)16,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 8 oz. skinless, boneless chicken breast halves
• 2 tsp. Cajun seasoning
• 8 oz. fully cooked spicy or mild link sausage, sliced
• 1 small red onion, cut in thin wedges
• 2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
• 2 (14-1/2-oz.) cans no-salt-added stewed tomatoes
• Coarsely chopped fresh parsley (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 23mins
Adapted from bhg.com

Preparation

Step 1

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

2. Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown.

3. Add onion and sweet peppers to chicken mixture. Cook, stirring frequently, for 2 minutes. Add stewed tomatoes. Cover and cook 5 to 7 minutes or until chicken is no longer pink. Break up tomatoes with a spoon, if necessary.

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