Chicken Jambalaya
Garlic Bread
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp olive oil
- 3¼ cups water
- 1 (15-oz) can crushed tomatoes
- 1 (12-oz) pkg jambalaya rice mix
- 2 tsp Creole seasoning
- 3 green onions, chopped
- Cook chicken in hot oil in a large Dutch oven over medium heat, stirring occasionally, until chicken is done .
- Stir in water, tomatoes, jambalaya mix, and seasoning. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.
- Remove from heat, and let stand 5 minutes before serving. Sprinkle with green onions, if desired.
- 1 (16-oz) loaf garlic bread
- Bake bread according to package directions.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
0 |
0 |
0 |
| Sat. Fat (g) |
0 |
0 |
0 |
| Protein (g) |
0 |
0 |
0 |
| Carb (g) |
0 |
0 |
0 |
| Fiber (g) |
0 |
0 |
0 |
| T. Sugs (g) |
0 |
0 |
0 |
| A. Sugs (g) |
0 |
0 |
0 |
