Chicken and Sausage Stew

Ingredients

• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1/4 teaspoon dried thyme
• 4 ounces diced chicken andouille sausage
• 4 garlic cloves, minced
• 1/4 teaspoon ground red pepper
• 12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 1/2 cup chopped green onions
• 3 cups hot cooked white rice

Preparation

1. 1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove from heat; stir in green onions. Serve over rice.