Ingredients:

• 3 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 2 cups chopped onion

• 1 cup chopped green bell pepper

• 1 cup chopped celery

• ¼ teaspoon dried thyme

• 4 ounces diced chicken Andouille sausage

• 4 garlic cloves, minced

• ¼ teaspoon ground red pepper

• 12 ounces skinless, boneless chicken thighs cut into 1-inch pieces

• 1 ½ cups marinara sauce

• 1 ½ cups fat-free, lower-sodium chicken broth

• ½ cup chopped green onions

• 3 cups hot cooked white rice

Preparation:

1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk.

2. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute.

3. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender.

4. Remove from heat; stir in green onions. Serve over rice.