Chicken and Sausage Ragoût

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

Preparation

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.