Chicken-Sausage Jambalaya

Ingredients

• 3/4 pound skinless, boneless chicken breast halves, cut into pieces
• 1/2 teaspoon black pepper
• Olive oil-flavored cooking spray
• 1 teaspoon olive oil
• 10 ounce turkey breakfast sausage
• 2 1/2 cups chopped onion (about 2 large)
• 2 1/4 cups chopped celery (about 6 stalks)
• 1 3/4 cups sliced green onions (about 7)
• 1 cup chopped green bell pepper (about 1 large)
• 2 garlic cloves, minced
• 2 chicken-flavored bouillon cubes
• 3 1/3 cups hot water
• 3 tablespoons fat-free Italian dressing
• 1 1/4 cups uncooked long-grain rice

Preparation

1. Sprinkle chicken with black pepper. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 3 minutes. Remove chicken; set aside.
2. Combine sausage and next 5 ingredients in pan. Cook over medium-high heat until sausage is browned. Stir in chicken.
3. Dissolve bouillon cubes in hot water; stir in dressing. Add to pan, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Toss before serving.