Monday, March 8, 2010

Chicken and Sausage Cassoulet

Yummy! I made something similar--cassoulet sandwiches, which I'll be posting about later.

What's Needed:
1 1/2 C. frozen crinkle cut carrots
1 medium onion, chopped
1 6-oz. can tomato paste
1/2 C. dry red wine
1/3 C. water
1 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. salt
2 bay leaves
2 15-oz. cans kidney beans, rinsed and drained
1 lb. skinless, boneless chicken breasts
8 oz. fully cooked Polish sausage, cut into 1/4-inch slices

1. Combine carrots, onion, tomato paste, wine, 1/3 C. water, garlic powder, thyme, salt, and bay leaves. Add beans. Place chicken on bean mixture. Place sausage on chicken.

2. Cover; cook on LOW for 5-7 or on HIGH for 2 1/2-3 1/2 hours. Before serving, discard bay leaves. Serve with thick bread.

Husband Rating: B
PointsPlus: 14 per serving (without bread)

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