Country Chicken
Submitted by macotter
Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minThis skillet dinner looks like it took a lot more work than it actually did. Forty minutes, one pan, and you’ve got a colorful spread of chicken, sausage, and vegetables in a rustic tomato sauce.
Chicken breast cubes and Italian turkey sausage get browned together with garlic, building a savory base in the pan.
Red and green peppers, sliced onion, and mushrooms go in next, getting just enough heat to soften while keeping their snap.
Italian-style stewed tomatoes bring everything together into a saucy, herb-scented braise that coats every piece.
Serve it over lemon-orzo pilaf or crusty bread to soak up every drop.
Kitchen Tips
- Using turkey sausage instead of pork keeps this lighter without sacrificing the Italian spice flavor
- Brown the chicken and sausage first, then remove them so the vegetables get direct heat and don’t steam
- Break the stewed tomatoes up with a spoon right in the pan for a chunkier, more rustic sauce
Ingredients
Directions
Cut chicken into 2 inch cubes, finely chop garlic, cut red pepper into 2 inch cubes, cut green pepper into 2 inch cubes, thinly slice onion and mushrooms.
Heat 1 tablespoon oil in large nonstick skillet over medium heat.
Add chicken, sausage and garlic, cook 10 minutes.
Remove from heat.
Cut sausage into 1 inch pieces.
Remove all from pan, drain.
Add remaining oil to pan, add peppers, onion and mushrooms, sauté 5 minutes or until tender.
Add tomatoes and their liquid, breaking up tomatoes with spoon.
Return chicken and sausage to pan, cover and cook 5 minutes, or until cooked through.
Serve with lemon-orzo pilaf.
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