Quick Chicken and Sausage Jambalaya

  • Yield 2 servings

Leftover cooked chicken magically turns into another easy Southern favorite. Serve over rice.


4 ounces reduced-fat smoked sausage, diced
1/2 pound cooked boneless, skinless chicken breast, cut in strips or chunks
1 1/4 cups salsa
1/2 teaspoon dried thyme leaves
1/2 cup chopped green onions


  1. Cook sausage in a large nonstick skillet on medium heat. Dispose of any excess grease.
  2. Add chicken, salsa, and thyme. Bring ingredients to a boil then reduce heat and toss in green onions. Cook for 5 minutes longer, and serve over a bed of rice if desired.




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