Chicken and Wild Rice with Smoked Sausage

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

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.