1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 Tbsp. cornstarch
1/4 cup water
6 cups hot cooked instant white rice
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Let's Make It
Pierce sausage with fork. Cook in large skillet on medium-high heat 15 to 20 min. or until browned. Remove from skillet. Cut into pieces; set aside.
Add 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until chicken is browned on both sides. Stir in sausage, mushrooms, broth and remaining dressing.
Dissolve cornstarch in water; add to skillet. Bring to boil. Reduce heat to low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.
Add a sprinkling of chopped fresh parsley to jazz this up a bit.
Make it Easy
Substitute 3 lb. chicken pieces for roasting chicken.
Prepare as directed, using 1-1/2 lb. chicken parts, cut up, and halving all the other ingredients.
Prepare as directed, using KRAFT Light Red Wine Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.