- 1 lb. boneless and skinless chicken breasts, cut into bite-sized pieces (I used organic, free range chicken from Gelson’s)
\t\t - 1 tablespoon extra virgin olive oil
\t\t - ¼ teaspoon Old Bay seasoning
\t\t - ¼ teaspoon Paul Prudhomme poultry seasoning
- 6 links Italian sausage, casings removed and cut into bite-sized pieces (I used 3 sweet and 3 hot Gelson's store brand links)
\t\t - ½ tablespoon olive oil
\t\t - ¼ cup diced onion
\t\t - ¼ cup diced celery
\t\t - salt
\t\t - 3 cloves garlic, minced fine
- 2 ½ cups low fat, low sodium organic chicken broth
\t\t - 2 ½ cups dry white wine (don’t use an oaky wine, opt for something fairly neutral like a generic California or Australian white)
\t\t - 1 14-½ ounce can diced Italian tomatoes
\t\t - ¼ teaspoon dried oregano
\t\t - 2 packages Alessi Risotto Milanese
\t\t - 1 lb. deveined and peeled medium shrimp
Saute Italian sausage chunks in a large nonstick skillet over medium-high heat until well-browned on all sides. Transfer to a paper towel lined cookie sheet to drain. Wipe skillet with paper towels. Add chicken and saute over medium-high heat until browned on all sides. Transfer to a paper towel lined cookie sheet to drain.
Heat a large paella pan or dutch oven over medium-low heat for a few minutes. Add olive oil and heat for 1 minute. Add onions and celery. Season with salt. Sweat vegetables until soft but not brown. Add garlic. Cook 1 minute.
Add chicken broth, wine, tomatoes (with juices), and oregano to pan. Raise heat to high and bring to a boil. Reduce heat to medium low and add Alessi risotto mix packages. Stir. Cover and simmer 10 minutes.
Add chicken pieces, sausage chunks, and shrimp to pan. Raise heat to high until the mixture returns to the boil. Lower heat to medium-low, cover pan, and allow to cook 8 more minutes or until rice is al dente and shrimp is cooked through.
Serve in large pasta bowls. Top with freshly ground Parmesan cheese and chopped fresh Italian parsley.
