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6 ounces turkey keilbasa
1 pound skinless boneless chicken breasts, cubed
2 cups chopped onions
2/3 red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons paprika
18 ounces canned tomatoes, undrained
1 1/4 cup fat-free chicken broth
2/3 cup dry white wine
1/2 cup sliced green olives
6 ounces large shrimp, peeled and deveined
4 cups cooked rice
Preparation:
| 1. | Saute sausage in a large heavy pot over medium heat until brown, about 4 minutes. Transfer to a bowl.
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| 2. | Sprinkle the chicken with salt and pepper and add to the pot and cook until browned. Transfer to the bowl with the sausage. Pour off all but 1 tablespoon of the pan drippings.
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| 3. | Add onions and bell peppers to pot; saute until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; saute 2 minutes more.
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| 4. | Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juice, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
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| 5. | Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. Serve 1-1/4 cups stew per person over 1/2 cup cooked noodles or rice.
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Serves: 8
Yields: 10 cups
Per serving:
283 Calories (kcal); 3g Total Fat; (9% calories from fat); 26g Protein; 35g Carbohydrate; 86mg Cholesterol; 441mg Sodium
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