dinner

Cajun Chicken Jambalaya

10 Mins

4 Servings

Ingredients

6 Fresh Trimmed & Ready® Premium Chicken Breast Tenderloins

1 teaspoon Cajun seasoning blend

3 tablespoon vegetable oil

1 large green bell pepper, chopped

6 green onions, chopped

3/4 cup celery, chopped

1 cup long grain rice

3 ounce Canadian bacon, diced

1 cup salsa, medium

1 can reduced-sodium chicken broth, 14-oz.

Our take on the spicy New Orleans favorite replaces sausage with fresh chicken and Canadian bacon but keeps the Cajun flavor.

Directions

1. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning.

2. Heat oil in large nonstick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet.

3. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute.

4. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170 °F.

5. Remove from heat and let stand 5 minutes. Sprinkle with remaining scallions before serving.