2 Tbsp olive oil
4 boneless, skinless chicken breast halves, cut into strips
¾ cup coarsely chopped onions
½ cup red peppers strips
½ cup sliced celery (cut into 1' chunks)
2 garlic cloves, crushed
1 jar Newman's Own® Fra Diavolo Pasta Sauce
1 can (14 ½ ounce) salt-free stewed tomatoes
1 tsp cumin
½ pound large shrimp, cleaned and deveined
12-24 asparagus tips, approximately 3' long
1 box frozen sugar snap or shelled green peas
2 cups instant white rice
Heat oil in heavy six-quart saucepan. Sauté chicken; push chicken to side of pan. Add onion, pepper, celery and garlic, and sauté. Add pasta sauce, tomatoes and cumin; bring mixture to a boil. Cover and simmer 30 minutes, stirring occasionally.
Increase heat to medium high and add shrimp. Add asparagus, peas and rice. Bring mixture to a boil, cover and remove from heat. Let mixture sit for another 5-10 minutes before serving.
Note: For additional flavor, add 12 ounces andouille sausage. Cut sausage into bite-size chunks; sauté with chicken.
Continue recipe instructions as listed.
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