Print Options

Back to Chicken Sausage Skillet >

Include these items:

Select reviews >

Taste of Home Logo

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.


  • 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.

2 of 2

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.