Chicken Jambalaya

Serving Size : 4
7 points per serving

1 serving cooking spray -- (5 one-second sprays per serving)
2 1/2 oz turkey sausage -- chopped
1 large onion -- chopped
1 medium celery -- stalk, chopped
1 small green pepper -- chopped
1/4 tsp cayenne pepper -- or to taste
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper -- ground
2 medium garlic clove(s) -- minced
2 medium cooked skinless chicken breasts -- cubed, about 2 cups
28 oz canned tomatoes -- whole, plum, peeled with juice
2 cup fat-free chicken broth
1 cup uncooked white rice -- long-grain

Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender. Reduce heat and stir in cayenne, thyme, salt, pepper and garlic; sauté until garlic is fragrant. Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, about 20 minutes. Yields about 1 1/4 cups per serving.