- Cooking spray
- 3 Gardein Tuscan chicken breasts (without sauce)
- 12 ounces Lightlife breakfast sausage
- 4 cups (1/2-inch thick) sliced portobello mushroom caps
- 2 cups chopped onion
- 2 minced garlic cloves
- 28 ounces vegan chicken broth (prepared from Not Chick'n bouillon)
- 2 (6-ounce) packages fast-cooking long-grain and wild rice (such as Near East)
- 1/2 cup chopped green onions
- 1 (14-ounce) drained can quartered artichoke hearts
- 1 (2.25-ounce) can sliced black olives
2. Cut the sausage into 1/2-inch thick slices. Recoat the pan with cooking spray, and add the sausage; saute for about 3-5 minutes, until browned. Add the portobello mushrooms, the onion, and the garlic; saute for 3 minutes. Add the broth and the rice (omitting the seasoning packets, which you can save for another use). Bring to a boil, then cover, reduce heat, and simmer for about 20 minutes - all of the liquid should be absorbed by the end.
3. Return the chicken to the pan, along with the green onions, the artichokes, and the olives. Cook for a final 3 minutes.
8 servings (1 and 1/2 cups), Calories 340
I laughingly described this as rice pilaf on steroids - the creaminess and flavor I love of a regular rice pilaf, but with hearty pieces of chicken, sausage, artichoke or olive waiting in each bite. The dish was incredibly filling, and leftovers made a quick and easy lunch. Serve with a simple tossed salad - I had romaine lettuce with cucumbers, cherry tomatoes, sprouts, and Organicville's Dijon vinaigrette - and you've got yourself a hearty weeknight meal.