Chicken Sausage Skillet

Total Time Prep/Total Time: 30 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
My sister Mary, an excellent cook, shared this wonderful recipe—I've always loved its tantalizing blend of ingredients. It came to mind immediately when I saw the announcement for CW's Savory Stir-Fry and Skillet Suppers contest. (I didn't tell Mary I entered it. What a nice surprise it will be when she sees her recipe printed in the magazine!)

Ingredients

  • 1 medium onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup sliced zucchini
  • 2 tablespoons olive oil
  • 1/2 to 3/4 pound boneless skinless chicken breasts, thinly sliced
  • 1/2 to 3/4 pound Italian sausage links, cut into 1/2-inch pieces
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 garlic clove, minced
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • Hot cooked rice

Directions

  1. In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside.
  2. Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano.
  3. Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

Nutrition Facts

1 cup (calculated without rice): 135 calories, 8g fat (2g saturated fat), 27mg cholesterol, 221mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 10g protein.

My sister Mary, an excellent cook, shared this wonderful recipe—I've always loved its tantalizing blend of ingredients. It came to mind immediately when I saw the announcement for CW's Savory Stir-Fry and Skillet Suppers contest. (I didn't tell Mary I entered it. What a nice surprise it will be when she sees her recipe printed in the magazine!)
Recipe Creator

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