Chicken and Kielbasa Couscous

 

  • 1/4 pound skinless, boneless chicken breasts
  • 6 ounces fully cooked kielbasa, halved lengthwise and sliced into ½-inch pieces
  • 2 stalks celery, sliced
  • 2 medium carrots, thinly sliced
  • 1 1/3 cups chicken broth
  • 1 cup couscous
  • 1 medium green pepper, cut into strips
  • 1 cup chicken broth
  • 1 TBS cornstarch

Rinse chicken, pat dry.  Cut into bite-size strips and set aside.
In a 10-inch skillet cook and stir kielbasa, celery, carrots over medium-high heat about 5 minutes or until kielbasa is browned.

Reduce heat, cover and cook for 3 to 5 minutes more or until carrots are nearly tender.  Drain off fat.

Meanwhile, in a medium saucepan bring the 1 1/3 cups broth to boiling.  Stir in couscous; cover remove from heat.  Let stand while preparing meat and vegetable mixture.

Add chicken and green pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.

Combine the 1 cup broth and cornstarch, stir into skillet.

Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.

Fluff couscous with a fork.  Serve chicken mixture over couscous.  Makes 4 servings.

3 thoughts on “Chicken and Kielbasa Couscous

  1. Pingback: Chicken and Kielbasa Couscous « SpiceOpolis

  2. Pingback: Week 34 Menu « SpiceOpolis

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