|1||pkg. PERDUE® HARVESTLAND® Ready to Cook Sweet Italian Turkey Sausage|
|1||pkg. PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts|
|2||teaspoons olive oil|
|1||medium onion, chopped|
|1||red bell pepper, chopped|
|1||green bell pepper, chopped|
|2||ribs of celery, sliced|
|4||cloves garlic, minced|
|1||teaspoon dried thyme|
|1||can (14.5 ounces) reduced sodium chicken broth|
|1||can (8 ounces) tomato sauce|
|1 1/4||cups 10-minute cook brown rice (uncooked)|
Cut chicken into 2-inch pieces. Cut sausage into 1/4-inch thick rounds.
In a large deep skillet, over medium heat, heat olive oil. Add chicken and sausage; cook stirring occasionally until well-browned and chicken is cooked. Remove from pan and set aside.
In the same pan, add 1/4 cup water, onion, bell peppers, celery, garlic and thyme. Stir over medium heat, loosening browned bits from pan, cooking until vegetables are softened, about 5 minutes.
Stir in broth and tomato sauce. Bring to a boil. Add rice. Cover, reduce heat and cook 10 minutes or until rice is done. (Add additional water in 1/4 cup increments if needed until rice is cooked). Return chicken and sausage to pan. Cover and heat through, about 3 minutes.