boneless, skinless chicken breast halves, cut into strips
3/4
cup coarsely chopped onion
1/2
cup red pepper strips
1/2
cup sliced celery (cut into 1-inch chunks)
2
cloves garlic, crushed
1
jar (26 ounces) NEWMAN'S OWN® Diavolo Spicy Simmer Sauce
1
can (14-1/2 ounces) salt-free stewed tomatoes
1
teaspoon ground cumin
1/2
pound large shrimp, cleaned and deveined
12
to 24 asparagus tips, approximately 3-inches long
1
box (10 ounces) frozen sugar snap or shelled green peas
Cook rice according to package directions. Heat oil in heavy, 6-quart saucepan. Sauté chicken in oil until browned on both sides; push chicken to side of pan. Add onion, red pepper, celery and garlic to saucepan. Sauté until vegetables are crisp-tender. Add Newman's Own® Diavolo Spicy Simmer Sauce, tomatoes and cumin; bring to a boil. Cover and simmer 30 minutes, stirring occasionally. Increase heat to medium-high and add shrimp, asparagus, peas and cooked rice. Bring to a boil, cover and remove from heat. Let stand 5 to 7 minutes before serving.
Note
For additional flavor, add 12 ounces andouille sausage. Cut sausage into bite-sized chunks; sauté with chicken. Continue as directed.
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