3 T all-purpose flour
2 T Olive Oil
2 c onion, chopped
1 c green bell pepper, chopped
1 c celery, chopped
1/4 tsp dried thyme
4 ozs diced chicken andouille sausage
4 garlic cloves, minced
1/4 tsp ground red pepper
12 ozs skinless boneless chicken…cut into 2 inch pieces (thighs suggested)
1 1/2 c low sodium marinare sauce
1 1/2 c fat free, low sodium chicken broth
1/2 c green onions, chopped
3 c hot cooked rice
Heat flour and oil in a dutch oven over medium low heat…cook for 5 minutes or until lightly browned…stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage and garlic; increase heat to medium-high and cook 5 minutes, stirring often. Add ground red pepper and chicken, cook 1 minute. Stir in Marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove from heat, stir in green onions. Serve over rice.