Chicken and Wild Rice with Smoked Sausage

Chicken and Wild Rice with Smoked Sausage
Photo by Karry Hosford

Ingredients

  • 4 cups (1/2-inch-thick) slices portobello mushroom caps (about 8 ounces)
  • 2 garlic cloves, minced
  • 2 cups chopped onion
  • 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 1/4-ounce) can sliced ripe olives
  • ½ cup chopped green onions
  • + 4 more 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
    • 1 (14-ounce) can quartered artichoke hearts, drained

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. 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, om...

View full recipe at My Recipes

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