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Chicken and Wild Rice with Smoked Sausage

Photo: Karry Hosford
Yield

8 servings (serving size: 1 1/2 cups)

On hectic days, nothing beats a one-pot entrée. Artichoke hearts and black olives jazz up this rice-based dish. All you need is a simple salad to complete the meal.

Ingredients

  • Cooking spray
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 (14-ounce) package reduced-fat smoked sausage (such as Healthy Choice), cut into 1/2-inch-thick slices
  • 4 cups (1/2-inch-thick) slices portobello mushroom caps (about 8 ounces)
  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 2 (6.2-ounce) packages fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
  • 1/2 cup chopped green onions
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (2 1/4-ounce) can sliced ripe olives

Nutrition Information

  • calories 340
  • caloriesfromfat 9 %
  • fat 3.3 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 27.7 g
  • carbohydrate 48.4 g
  • fiber 4.6 g
  • cholesterol 51 mg
  • iron 2.7 mg
  • sodium 895 mg
  • calcium 57 mg

How to Make It

  1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove from pan; keep warm.

  2. Recoat pan with cooking spray. Add sausage; sauté 5 minutes or until browned. Add mushrooms, 2 cups onion, and garlic; sauté 3 minutes. Add broth and rice, omitting seasoning packets; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

  3. Stir in chicken, green onions, artichokes, and olives. Cook 3 minutes or until thoroughly heated.