Skillet Chicken and Shrimp Paella

Ingredients

•  4 teaspoons canola oil
•  12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
•  1 small red sweet pepper, cut into bite-size strips
•  1 small green sweet pepper, cut into bite-size strips
•  1 medium onion, chopped
•  2 garlic, minced
•  1 14 1/2 - ounce can no-salt-added stewed tomatoes
•  3/4 cup frozen peas
•  1 teaspoon dried oregano, crushed
•  1/2 teaspoon paprika
•  1/4 teaspoon salt
•  1/4 teaspoon black pepper
•  1/8-1/4 teaspoon crushed red pepper
•  1/8 teaspoon ground saffron or ground turmeric
•  1 8.8 - ounce package cooked brown rice or 2 cups cooked brown rice
•  6 ounces frozen, peeled cooked shrimp, thawed

Directions

1.  In a large skillet heat half of the oil. Cook chicken strips in hot oil for 2 to 3 minutes or until no longer pink. Remove from skillet. Set aside.
2.  Add remaining half of the oil to the skillet. Add sweet pepper, onion, and garlic to skillet; cook and stir until peppers and onion are tender. Add undrained stewed tomatoes, frozen peas, oregano, paprika, salt, black pepper, crushed red pepper, and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
3.  Stir in the brown rice, shrimp, and cooked chicken. Cook and stir 1 to 2 minutes more or until heated through. Makes 4 servings (1-1/2 cups each).

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 349 cal., 8 g total fat (1 g sat. fat), 132 mg chol., 371 mg sodium, 35 g carb. (5 g fiber, 10 g sugars), 34 g pro.

Diabetic Exchanges

Lean Meat (d.e): 3.5; Vegetables (d.e): 1.5; Starch (d.e): 2