Cut chicken into 2-inch pieces. Cut sausage into 1/4-inch thick rounds.
In a large deep skillet, over medium heat, heat olive oil. Add chicken and sausage; cook stirring occasionally until well-browned and chicken is cooked. Remove from pan and set aside.
In the same pan, add 1/4 cup water, onion, bell peppers, celery, garlic and thyme. Stir over medium heat, loosening browned bits from pan, cooking until vegetables are softened, about 5 minutes.
Stir in broth and tomato sauce. Bring to a boil. Add rice. Cover, reduce heat and cook 10 minutes or until rice is done. (Add additional water in 1/4 cup increments if needed until rice is cooked). Return chicken and sausage to pan. Cover and heat through, about 3 minutes.
Serving Size 360g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat11g (17%)
Saturated Fat 2g (13%)
Trans Fat 0g
Total Carbohydrate23g (8%)
Dietary Fiber 3g
Vitamin A 25%
Vitamin C 80%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.