Chicken and Wild Rice with Smoked Sausage

Chicken and Wild Rice with Smoked Sausage Recipe
Photo: Karry Hosford
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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

December 2002
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