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    Cajun Chicken Jambalaya

    Source of Recipe

    6 TysonŽ Fresh Chicken Breast Tenders
    1 can TysonŽ Reduced Sodium Chicken Broth, 14 oz.
    1 teaspoon Cajun seasoning blend
    3 tablespoons vegetable oil
    1 large green bell pepper, chopped
    6 scallions, chopped
    1 celery stalk, chopped (about 3/4 cup)
    1 cup long grain rice
    Half of a 6-ounce package Canadian bacon, diced
    1 cup medium salsa

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

    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 before serving.

    Serving Suggestion: Sprinkle with remaining scallions. Refrigerate leftovers.




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