This jambalaya recipe becomes a much healthier dish by using turkey tasso instead of pork sausage.

• 6 chicken breast halves (approximately 3 pounds) skinned, all visible fat removed
• 1 cup homemade chicken broth or low sodium chicken broth
• ½ cup chopped onion
• ¼ cup chopped bell pepper
• 1 cup white wine
• ¼ cup chopped fresh parsley
• ½ cup teaspoon basil
• 1 small bay leaf
• ½ teaspoon thyme
• 1 cup uncooked rice
• ½ cup turkey tasso
• 1 cup canned no-salt added tomatoes, drained

Preheat oven to 350 degrees F. Rinse chicken pieces and pat dry. In a saucepan, combine broth, onion, bell pepper, wine, parsley, basil, bay leaf and thyme. Bring to a boil, stirring constantly. Remove from heat and set aside.

Place rice, turkey tasso, tomatoes and chicken in a large casserole dish. Pour herb sauce over all. Cover tightly and bake 25-30 minutes. Turn oven heat off; allow casserole to remain in oven for 10 to 15 minutes.

Calories: 354
Protein: 44g
Carbohydrates: 28g
Total Fat: 6g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Cholesterol: 104 mg
Sodium: 251 mg

Source: American Heart Association Cookbook