4 (4 oz.) skinned, boned chicken breast halves
1/4 tsp. ground red pepper
1/4 tsp. ground black pepper
Vegetable cooking spray
1/4 lb. lean turkey sausage
2 1/4 c. chopped onion
2 c. chopped celery
1 1/2 c. sliced green onions
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
2 cloves garlic, minced
2 1/2 c. water
1 tsp. chicken-flavored bouillon granules
1/2 tsp. browning-and-seasoning sauce
1 1/4 c. long-grain rice, uncooked
Green onion fans (optional)

Cut chicken into bite-size pieces; sprinkle with ground red and black pepper. Coat an electric skillet with cooking spray; heat to medium-high (325 degrees). Add chicken, cook 3 to 5 minutes or until lightly browned, stirring frequently. Remove chicken from skillet; drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Reduce heat to medium (300 degrees). Add sausage and cook until meat is browned, stirring to crumble. Remove sausage from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Coat skillet with cooking spray; heat to medium-high (325 degrees). Add onion and next 5 ingredients; saute until tender. Add chicken, cover, reduce heat and cook 10 minutes or until thoroughly heated.