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Chicken Sausage Skillet Recipe

Chicken Sausage Skillet Recipe photo by Taste of Home

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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!)

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Chicken Sausage Skillet Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

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 Johnsonville® Mild 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

In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside.
Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano.
Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice. Yield: 6-8 servings.

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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Chicken Sausage Skillet

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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!!