Chicken Shrimp and Sausage Paella
Serve with a Green Salad

Server 6

6 chicken thighs (about 1 1/2 pounds), skinned
1/4 teaspoon dried rosemary
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 - 4 ounce link hot turkey Italian sausage, casing removed
1 cup chopped onion
1/2 cup chopped red bell pepper
1 1/2 cups uncooked Arborio rice
1/2 cup diced Roma tomatoes
1 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
3 cups reduced sodium chicken broth
3/4 pound medium to large shrimp, peeled and deveined
1 cup diagonally cut fresh asparagus, cut in bite size pieces)
1/2 cup frozen green peas, thawed

Preheat oven to 400°.

Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

Remove casing from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.

Per Serving: 413 Calories; 8g Fat (16.9% calories from fat); 2g Saturated Fat; 39g Protein; 45g Carbohydrate; 3g Dietary Fiber; 156mg Cholesterol; 779mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fat.

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