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Chicken Sausage Skillet Recipe

Chicken Sausage Skillet Recipe

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!)
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings


  • 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


  • 1. In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside.
  • 2. Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano.
  • 3. 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 cup: 135 calories, 8g fat (2g saturated fat), 27mg cholesterol, 221mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 10g protein.

Reviews for Chicken Sausage Skillet

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huntnmama User ID: 1067464 203423
Reviewed Dec. 9, 2011

"Very tasty and very easy to make!!!!!"

1burrill User ID: 1992174 27262
Reviewed Feb. 9, 2010

"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."

connielangston User ID: 3766322 31408
Reviewed Jan. 28, 2009

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.