Chicken Sausage Skillet Recipe

4 3 5
Chicken Sausage Skillet Recipe
Chicken Sausage Skillet Recipe photo by Taste of Home
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Chicken Sausage Skillet Recipe

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4 3 5
Publisher Photo
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!)
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/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.
Originally published as Chicken Sausage Skillet in Country Woman January/February 2000, p31

Nutritional Facts

1 cup: 135 calories, 8g fat (2g saturated fat), 27mg cholesterol, 221mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 10g protein.

  • 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.
Originally published as Chicken Sausage Skillet in Country Woman January/February 2000, p31

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

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

MY REVIEW
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."

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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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