Chicken And Shrimp Jambalaya - cooking recipe

Ingredients

2 Tbsp. reduced calorie margarine
1 lb. chicken breasts, skinned and cut in 2-inch pieces
1 medium onion, chopped
1 medium green pepper, cut in 1/2-inch pieces
1 large clove garlic, crushed or 1 tsp. garlic powder
1 c. uncooked rice
1 (16 oz.) can whole tomatoes
1 (14 oz.) can chicken broth
1/4 c. chopped parsley
1 tsp. basil
1 tsp. hot red pepper sauce
1/2 lb. large shrimp
1 c. frozen peas

Preparation

In 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, chicken broth, parsley, basil and pepper sauce.
Bring to a boil. Simmer, covered, 15 minutes.
Add shrimp and peas.
Simmer, covered, 3 minutes until shrimp are cooked and chicken is tender. Makes 6 servings.