Chicken Sausage Saute Recipe

Chicken Sausage Saute Recipe
Chicken Sausage Saute Recipe photo by Taste of Home
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Chicken Sausage Saute Recipe

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A good friend gave me this recipe years ago. Since then, I've made it for weekday dinners, special occasions and potlucks. It always disappears quickly.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
  • 1 pound Italian sausage links, cut into 1-inch pieces
  • Canola oil, optional
  • 3 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
  • 1 each large green pepper, sweet red pepper and onion, cut into 1-inch pieces
  • 1 package (10 ounces) frozen green beans, thawed
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet over medium heat, brown potatoes and sausage in oil if desired for 15-20 minutes or until meat is no longer pink. Add the chicken, peppers and onion; saute for 15 minutes or until vegetables are crisp-tender. Add the beans, water, oregano, salt and pepper. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender and chicken juices run clear. Yield: 6 servings.
Originally published as Chicken Sausage Saute in Country Chicken Cookbook 1995, p43

Nutritional Facts

1 cup: 301 calories, 12g fat (4g saturated fat), 67mg cholesterol, 741mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 24g protein.

  • 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
  • 1 pound Italian sausage links, cut into 1-inch pieces
  • Canola oil, optional
  • 3 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
  • 1 each large green pepper, sweet red pepper and onion, cut into 1-inch pieces
  • 1 package (10 ounces) frozen green beans, thawed
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet over medium heat, brown potatoes and sausage in oil if desired for 15-20 minutes or until meat is no longer pink. Add the chicken, peppers and onion; saute for 15 minutes or until vegetables are crisp-tender. Add the beans, water, oregano, salt and pepper. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender and chicken juices run clear. Yield: 6 servings.
Originally published as Chicken Sausage Saute in Country Chicken Cookbook 1995, p43

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