Chicken Jambalaya

2 tbsp low fat margarine

1 lb boneless chicken breasts,
skinned and cut into 2 inch pieces

1 medium onion chopped

1 medium green pepper, cut into
1/2 inch pieces

1 large clove garlic, crushed

1 cup uncooked rice

1 16 0z can whole tomatoes

1 14 oz can chicken broth

1/4 cup chopped parsley

1 tsp dried basil leaves

1 tsp hot red pepper sauce

1 lb large shrimp, shelled, tails intact

1 cup frozen peas

In a large skillet, over medium heat, melt margarine. Add chicken, onion, pepper and garlic

Saute 5 minutes. Add rice, cook 3 minutes, stirring often. Add tomatoes and their liquid,

the chicken broth, parsley, basil leaves and hot red pepper sauce. Bring to boiling.

Simmer, covered 15 minutes. Add shrimp and peas. Simmer, covered, 3 minutes

until shrimp are cooked and chicken is tender. Makes 6 servings.

Note: Make this low fat, low carb recipe even healthier by substituting brown rice for

the white rice.