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Chicken Sausage Skillet

 Chicken Sausage Skillet
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!)
6-8 ServingsPrep/Total Time: 30 min.

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 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.

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Chicken Sausage Skillet (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.