| 1 | lb boneless skinless chicken breasts (about 4) |
| 1 | box Betty Crocker® Chicken Helper® jambalaya |
| 2 | tablespoons vegetable oil |
| 2 1/2 | cups hot water |
| 1 | can (14.5 oz) diced tomatoes with onion and pepper, undrained |
| 1/2 | lb sliced fully cooked Polish or kielbasa sausage, if desired |
| 2 | tablespoons peanut butter |
Serve with...
Sweet Potato Biscuits
Total Time:
22 min
| 1. | Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.) |
| 2. | Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender. |
| 3. | Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed. |
| Increase water to 2 3/4 cups. |
Nutrition Information:
350 ( 110); 12g ( 2 1/2g, 0g); 55mg; 1080mg; 34g ( 2g, 5g); 25g 10%; 6%; 8%; 15% 1 1/2 ; 1/2 ; 1 ; 2 1/2 ; 2 2