Skillet chicken paella

Yield: 6 servings

Ingredients:

1 1/4 lb Chicken breast boneless 1/2 ts Paprika
1 tb Olive or cooking oil 1/4 ts Salt Medium onion chopped 1/4 ts Pepper
2 x Cloves garlic minced 1/8 ts Ground saffron or turmeric
2 1/4 c Fat-free chicken broth 1 cn (14 1/2 oz.) stewed tomatoes
1 c Uncooked long grain rice Med. sweet red pepper
1 ts Dried oregano

Instructions:

crushed 3/4 c Frozen peas Remove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bite-sized strips. In a 10 inch skillet cook chicken strips HALF at a time in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Add onion and garlic to skillet; cook till tender but not brown. Remove skillet from heat. Add broth uncooked rice oregano paprika salt pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer covered about 15 minutes. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper which has been cut into strips and frozen peas. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Makes 6 main-dish servings. PER SERVING: calories - 297 fat - 6 g. cholesterol - 50 mg. protein - 24 g. carbohydrate - 36 g. fiber - 2 g. sodium - 642 mg. (To further lower sodium content use low-sodium chicken broth no salt added tomatoes and lite-salt.) FROM: Better Homes and Gardens Magazine September 1992 issue