Chicken jambalaya is a very tasty one-pot dish that doubles easily, reheats well and satisfies any craving you have for a meaty meal. This is a red jambalaya with tomatoes that requires little work outside of some chopping and sauteing.

Ingredients

• 3/4 pound boneless skinless chicken breasts, cubed
• 3 cups reduced-sodium chicken broth
• 1-1/2 cups uncooked brown rice
• 4 ounces reduced-fat smoked turkey sausage, diced
• 1/2 cup thinly sliced celery with leaves
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 to 3 teaspoons cajun or creole seasoning
• 1 to 2 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce
• 1 bay leaf
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• chopped green onions, optional

Directions

1. In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through.
2. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.