CHICKEN AND KIEBASA COUCOUS

INGREDIENTS

• 1/4 pound skinless, boneless chicken breasts
• 6 ounces fully cooked kielbasa, halved lengthwise and sliced into ½-inch pieces
• 2 stalks celery, sliced
• 2 medium carrots, thinly sliced
• 1 1/3 cups chicken broth
• 1 cup couscous
• 1 medium green pepper, cut into strips
• 1 cup chicken broth
• 1 tablespoon cornstarch

DIRECTION

• Clean the chicken, pat dry.  Cut into bite-size strips and place it aside.
• In a 10-inch skillet cook and stir kielbasa, celery and carrots over medium-high heat for about 5 minutes or until kielbasa is browned.
• Reduce the heat, cover the skillet and cook for another 3 to 5 minutes or until carrots are nearly tender. 
• Drain off the extra fat over the kielbasa.
• Meanwhile, in a medium saucepan bring the 1 1/3 cups broth to boiling. 
• Fold in couscous; cover it and remove from heat. 
• Place it on a side while you are preparing meat and vegetable mixture.
• Add chicken and green pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.
• Combine the 1 cup broth and cornstarch, mix into skillet.
• Cook and stir over medium heat until the juice is thickened and bubbly, then cook and stir for another 2 minutes.
• Mess up couscous with a fork. Serve chicken mixture by placing over couscous. 
• Makes 4 servings.