Name: Chicken and Sausage Ragoût
Prep time: 10 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings (serving size: 1 cup ragoût and 1/2 cup rice)
Ingredients: Cooking spray; ¾ 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 ½ 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; ½ teaspoon dried oregano; 1 teaspoon sugar; 2 tablespoons chopped fresh parsley; ¼ teaspoon salt; 2 cups hot cooked long-grain rice

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.

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Chicken and Sausage Ragoût

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