Chicken Jambalaya

(Courtesy of Fitness magazine)

 

Ingredients:

8 oz. skinless, boneless chicken breast halves

16 oz. pkg. frozen bell peppers and onions

8 oz. smoked turkey sausage, halved lenthwise and cut into 1/2 inch slices

2 c. water

14/5 oz. diced tomatoes with jalapeno peppers, undrained

8 oz. pkg. jambalaya rice mix

 

Directions:

Cut chicken into 1/2 inch strips.  Place frozen vegetables in a 3 1/2-4 quart slow cooker and top with chicken strips and turkey sausage.  Add water, undrained tomatoes and seasoning packet from rice.  Cover and cook on low heat setting for 5-6 hours or on high heat for 2 1/2-3 hours.  Stir in rice.  Cover and cook about 45 minutes more (is using the low heat setting, turn to the high heat setting), or until most of the liquit is absorbed and the rice is tender.

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