Recipe: Jazzy Jambalaya

1/2 lb turkey bacon
12.5oz can chicken, drained and flaked
14 1/2oz can ready-to-use low-sodium chicken broth
2 4oz cans salad shrimp
1 large onion, chopped
1 medium green bell pepper, chopped
1/2 cup uncooked long-grained rice
1 lb turkey kielbasa sausage, cut into 1/2 inch slices
8oz can salt-free tomato
1/8tsp black pepper

In a large skillet, cook the bacon over medium heat for 7 to 8 minutes, or until crisp and brown. Remove to a paper towel to drain, then crumble and set aside. Add the onion, bell pepper and rice to the bacon drippings in the pan and cook for 8 to 10 minutes, or until the rice is golden, stirring frequently; remove to a medium bowl and set aside. Increase the heat under the skillet to high and cook the chicken and sausage for 8 to 10 minutes, or until the chicken begins to brown. Return the rice mixture to the skillet and add the chicken broth, tomato sauce, and black pepper; mix well, then bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender. Add the shrimp and the bacon; cover and cook for 5 minutes, or until well combined adn heated through.

Serves: 8
Calories: 262
Fat: 11
Carbs: 14