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Chicken and Sausage Ragoût

Oxmoor House
Prep time 10 mins
Cook time 22 mins
Stand time 5 mins
Yield

4 servings (serving size: 1 cup ragoût and 1/2 cup rice)

Ingredients

  • Cooking spray
  • 3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 4 ounces low-fat smoked turkey sausage, thinly sliced
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 1/2 cups quartered fresh mushrooms
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can Cajun stewed tomatoes
  • 2 tablespoons dry red wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 296
  • fat 2.3 g
  • satfat 0.6 g
  • protein 27.8 g
  • carbohydrate 40.5 g
  • cholesterol 59 mg
  • iron 3.1 mg
  • sodium 824 mg
  • caloriesfromfat 7 %
  • fiber 3.4 g
  • calcium 70 mg

How to Make It

  1. Coat a Dutch oven with cooking spray; place over medium-high heat. Add chicken, and cook 2 minutes, stirring frequently. Add sausage and onion; sauté 1 minute. Add bell pepper, mushrooms, and garlic; cook 4 minutes, stirring frequently. Add tomatoes and next 4 ingredients; cook 15 minutes or until bell pepper is very tender. Remove from heat, and stir in parsley and salt. Let stand, uncovered, 5 minutes before serving. Serve over rice.

Oxmoor House Healthy Eating Collection