SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.6
  • Total Fat: 13.1 g
  • Cholesterol: 24.2 mg
  • Sodium: 668.3 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.1 g

View full nutritional breakdown of Chicken Apple Sausage Skillet (adapted from Rachael Ray) calories by ingredient
Report Inappropriate Recipe

Chicken Apple Sausage Skillet (adapted from Rachael Ray)

Submitted by: FLABULOUSLY
Chicken Apple Sausage Skillet (adapted from Rachael Ray)

Introduction

This is my adaptation of Rachael Ray's Skillet Shrimp and Sausage recipe. I didn't have shrimp on hand, and I hate mushrooms (which the recipe also called for), so I just left them out. And it still turned out very good! This is my adaptation of Rachael Ray's Skillet Shrimp and Sausage recipe. I didn't have shrimp on hand, and I hate mushrooms (which the recipe also called for), so I just left them out. And it still turned out very good!
Number of Servings: 12

Ingredients

    * 1/4 cup extra-virgin olive oil
    * 2 tablespoons butter substitute
    * 4 cups long-grain brown rice
    * 1 large onion, chopped
    * 4 links precooked chicken-apple sausage, cut into 1-inch pieces
    * 1 large green bell pepper, chopped
    * 2 teaspoons finely chopped garlic
    * One 14.5-ounce can diced tomatoes
    * Salt and pepper
    * 6 cups chicken broth

Directions

**This recipes makes 12 SERVINGS, so unless you are serving a crowd, you will probably want to cut the recipe in half or save half for the freezer like I did!**

1.) In a large, deep skillet, heat the olive oil and butter substitute over medium-high heat. Add the rice and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the chicken sausage, bell pepper and garlic and cook, stirring, until the vegetables are softened, about 3 minutes. Remove from the heat and stir in the tomatoes and their juices; season with salt and pepper. Transfer two-thirds of the rice mixture to a bowl; let cool. Stir 2 cups chicken broth into the rice in the skillet.

2.) Cook one meal now: Bring the rice mixture to a boil, lower the heat, cover and simmer until the rice is tender, about 17 minutes.

FOR FREEZING LEFTOVERS:
3.) Freeze two meals for later: Divide the rice mixture in the bowl between 2 resealable 1-gallon freezer bags. Pour 2 cups chicken broth into each freezer bag; seal, label and freeze. THAW 1 bag of shrimp and 1 bag of rice per meal in the refrigerator overnight. Cook as directed in Step 3.

Number of Servings: 12

Recipe submitted by SparkPeople user FLABULOUSLY.






Great Stories from around the Web


Rate This Recipe