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Chicken Sausage Saute

 Chicken Sausage Saute
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.
6 ServingsPrep: 15 min. Cook: 45 min.


  • 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
  • 1 pound Johnsonville® Mild Italian Sausage Links 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 301 calories,

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Chicken Sausage Saute (continued)

Nutritional Facts: 12 g fat (4 g saturated fat), 67 mg cholesterol, 741 mg sodium, 25 g carbohydrate, 4 g fiber, 24 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.