Chicken Sausage Skillet Recipe
- 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 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Sausage Skillet(4)
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Very tasty and very easy to make!!!!!
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.
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!
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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