Chicken Jambalaya

PREP: 15 minutes

COOK: 5 to 6 hours (on low) or 2 ½ to 3 hours (on high) + 45 minutes (on high)

Makes: 6 servings

8 ounces skinless, boneless chicken-breast halves

1 16-ounce package frozen bell peppers and onions

8 ounces smoked turkey sausage, halved lengthwise and cut into ½-inch slices

2 cups water

1 14.5 ounce can diced tomatoes

1 8-ounce package jambalaya rice mix

Cut chicken into ½-inch strips. Place frozen vegetables in a 3 ½ or 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 to 6 hours or on high-heat setting for 2 ½ to 3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.

NUTRITION FACTS PER SERVING:

265 calories

19 g protein

37 g carbohydrate

4 g fat (1g saturated)

2 g fiber