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Chicken and Kielbasa Couscous

Chicken and Kielbasa Couscous

Ingredients:

1/4 pound skinless, boneless chicken breasts
6 ounces fully cooked kielbasa, halved lengthwise and sliced into ½-inch pieces
2 stalks celery, sliced
2 medium carrots, thinly sliced
1 1/3 cups chicken broth
1 cup couscous
1 medium green pepper, cut into strips
1 cup chicken broth
1 Tablespoon cornstarch


Directions:

1.  Rinse chicken, pat dry.  Cut into bite-size strips and set aside.

2.  In a 10-inch skillet cook and stir kielbasa, celery, carrots over medium-high heat about 5 minutes or until kielbasa is browned.

3.  Reduce heat, cover and cook for 3 to 5 minutes more or until carrots are nearly tender.  Drain off fat.

4.  Meanwhile, in a medium saucepan bring the 1 1/3 cups broth to boiling.  Stir in couscous; cover remove from heat.  Let stand while preparing meat and vegetable mixture.

5.  Add chicken and green pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.

6.  Combine the 1 cup broth and cornstarch, stir into skillet.

7.  Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.

8.  Fluff couscous with a fork.  Serve chicken mixture over couscous.  Makes 4 servings.

Try one of our favorite 30 Minute Meals:

Coca-Cola Chicken with Herbed Potatoes

Steak with Onions and Broccoli

Pork and Snow Pea Stir-Fry

Ravioli with Tomato Alfredo Sauce

 

 


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