Mild Sausage and Chicken Jambalaya

Mild Sausage and Chicken Jambalaya
2 tablespoons oil
1/2 pound cooked, diced chicken
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 pound skinless Keilbasa or Polish sausage
1/2 cup chili sauce
1/4 cup water
1 can (14.5 ounces) diced, peeled tomatoes, undrained
3 cups cooked rice
Heat oil in large skillet over medium heat. Add chicken, onion, bell pepper and garlic. Cook and stir 5 minutes or until chicken is browned slightly and vegetables are sauted. Stir in sausage, chili sauce, water and tomatoes. Bring to a boil.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Uncover and cook 5-10 minutes or until sauce is slightly thickened and chicken is no longer pink. Serve over hot cooked rice.
Serves six to eight.
Nutrition values per serving: 368 calories, 22 g fat, 22 g carbohydrates, 1 g fiber, 19 g protein, 63 mg cholesterol, 609 mg sodium.