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  • 8 ounces skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning
  • 8 ounces fully cooked spicy or mild link sausage, sliced
  • 1 small red onion, cut into thin wedges
  • 2 yellow, green, and/or orange sweet peppers, cut into bite-size strips
  • 2 14 1/2 ounce cans no-salt-added stewed tomatoes
  • Coarsely chopped fresh parsley (optional)
Cut chicken into 1-inch pieces; place in a small bowl and toss with Cajun seasoning.
Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown.
Add onion and sweet peppers to chicken mixture. Cook, stirring frequently, for 2 minutes. Add stewed tomatoes. Cover and cook 5 to 7 minutes or until chicken is no longer pink. Break up tomatoes with a spoon, if necessary.
Ladle jambalaya into shallow soup/salad bowls and, if desired, top with fresh parsley.

nutrition information

Per Serving: cal. (kcal) 355, Fat, total (g) 18, chol. (mg) 81, sat. fat (g) 5, carb. (g) 23, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 29, vit. A (IU) 923.21, vit. C (mg) 1.85, Thiamin (mg) 0.24, Riboflavin (mg) 0.19, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.7, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 0.92, sodium (mg) 637, Potassium (mg) 976, calcium (mg) 100.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
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