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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!)
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 135 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 221 mg sodium, 7 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Chicken Sausage Skillet in Country Woman January/February 2000, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 09, 2011 by huntnmama
Very tasty and very easy to make!!!!!
Reviewed on Feb. 09, 2010 by 1burrill
Great recipe! I used Aylmer's accent italian canned tomatoes and diced them myself instead of the plain diced tomatoes, and sprinkled crushed red pepper flakes.
Reviewed on Nov. 18, 2009 by badkitty
This was very good! Excellent over the rice. I added some extra seasonings-Emeril's Essence, pepper, crushed red pepper flakes , minced fresh parsley,couple teaspoons brown sugar, a dash Worcestershire, and a bay leaf. I simmered it for about 20 minutes. I topped it with some some shredded Parmesan. Easy and yummy! The combo of vegetables is wonderful-I think I'll add more zucchini next time or some yellow summer squash. Thanks!
Reviewed on Jan. 28, 2009 by connielangston
I usually replace the chicken & sausage with Aidell's fully cooked chicken sausage. Omit the tomatoes. Cook the meat seperate in olive oil with any italian spices. Very tasty!!
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