- 4
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)
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 iambalaya into shallow soup/salad bowls and top with fresh parsley. Makes 4 servings.
nutrition facts
Calories355Total Fat (g)18Saturated 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