Low-Fat Creole Chicken and Rice

1    cup white rice
1 link sweet turkey sausage (2 oz)
1      red bell pepper, diced
1      green bell pepper, diced
2      ribs celery, chopped
4      scallions, sliced (plus additional for garnish)
1/2  tsp. paprika
1/2  tsp. thyme
1  pkg roasted chicken breast, cut into 1-inch pieces (10 oz)
1/2  cup nonfat lower-sodium chicken broth

Cook the rice according to package instructions.  Squeeze the
sausage out of its casing into a deep skillet. Brown over medium high,
stirring constantly to break up lumps.  Add the peppers, celery, scallions,
paprika and thyme to the pan and cook, stirring, for 4 minutes, or until the
vegetables are softened.

Add the chicken and broth and cook another 3 to 4 minutes, or
until the chicken is warmed through and the sausage thoroughly
cooked.  You also can add diced tomatoes and a pinch of cayenne.  Stir in the rice,
cover the pan and cook another 2 minutes, or until the liquid is
completely absorbed.

Makes 4 servings.
Nutritional information:  367 calories, 7 g fat, 29 g protein, 47 g
carbohydrates, 250 mg sodium, 2 g fiber