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Chicken Sausage Skillet


  • 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.

Nutrition Facts

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


Average Rating: 4.2
  • huntnmama
    Dec 9, 2011

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

  • 1burrill
    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
    Dec 31, 1969

    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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