Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         pound         boneless, skinless chicken breast halves, cut into 3/4 to 1 inch pieces
1         package (6.8 ounces) rice and vermicelli mix with Spanish seasoning
2         cups          water
14 1/2    ounces        chunky tomatoes with crushed red pepper, undrained
1/2       pound         fully cooked Polish sausage, cut into 1/2-inch pieces

Preparation:

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown. Remove chicken from skillet. 2. Cook rice and vermicelli mix (without seasonings) in skillet over medium heat, stirring frequently, until golden brown. Gradually stir in water, tomatoes and seasonings from rice and vermicelli mix. Heat to boiling. Stir in sausage and chicken; reduce heat to low. 3. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink in center.