In a large skillet, heat olive oil over medium heat. Cut chicken breast into bite-size pieces. Add chicken, onions, and celery to the skillet. Stirring frequently, cook just until chicken is white on all sides and onions and celery have softened. Slice sausage into thin slices and add to skillet; cook 1 minute more. Add beans, tomatoes, chicken broth, rice, thyme, garlic, and pepper, stirring well. Bring to a boil, while stirring, over medium heat, then reduce heat to low and cover. Simmer for approximately 20 minutes until rice is tender and has absorbed most of the liquid. Just before serving, stir in chopped parsley and a few drops of hot sauce.
Calories: 398 calories, Carbohydrates: 60 g, Protein: 26 g, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 42 mg, Sodium: 553 mg, Fiber: 12 g
Exchanges per serving: 4 starch, 3 lean meat. Carbohydrate choices: 4.
Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.