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| JAMBALAYA SKILLET | |||
| Yields about 6 servings | |||
| 1/2 lb. boneless skinless chicken breasts, cubed 2 tbsp. butter 1 lb. smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-in. slices 1 can (14-1/2 oz.) stewed tomatoes 1 cup chicken broth 1 medium green pepper, diced 1 medium onion, diced 1-1/2 cups uncooked instant rice 1/2 tsp. salt, optional 1/2 tsp. hot pepper sauce |
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| In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand 5 minutes. | |||