|Boneless skinless chicken breasts||1⁄2 Pound, cut into 1-inch chunks|
|Olive oil||1 1⁄2 Teaspoon|
|Low fat chorizo sausage||1 , halved lengthwise and sliced into half-rounds|
|Onion||1 Large, chopped|
|Diced bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), chopped|
|Short grain white rice||1 1⁄4 Cup (20 tbs) (Such As Bomba Or Arborio)|
|Canned fat free chicken broth||14 Ounce|
|Canned diced tomatoes||14 1⁄2 Ounce|
|Large shrimp||1⁄2 Pound, peeled and deveined|
|Frozen peas||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Mussels||2 Pound, scrubbed and debearded|
Spray a large non-stick skillet with non-stick spray and set over medium-high heat.
Add the chicken and cook, stirring frequently, until browned on all sides, about 4 minutes.
Transfer the chicken to a plate.
Add the oil, chorizo, onion, bell pepper, and garlic to the same skillet and cook, stirring occasionally, until the onion is softened, about 6 minutes.
Add the rice and cook, stirring, about 1 minute.
Add the broth, tomatoes, and saffron, if using; bring to a simmer.
Reduce the heat and simmer, covered, about 10 minutes.
Stir in the shrimp, peas, 1/4 cup of the parsley, and the cooked chicken.
Return to a simmer.
Nestle the mussels into the rice mixture, hinged side down.
Cover and cook until the mussels are open and the rice is very tender, about 8 minutes longer.
Sprinkle with the remaining 1/4 cup parsley and serve at once.