Chicken, Sausage and Peppers
A family favorite that combines savory chicken breast, spicy sausage and vegetables in a creamy tomato sauce. Makes enough for a dinner with friends, or a dish to share.
| Servings | Prep Time |
| 12servings | 30Minutes |
| Cook Time |
| 45Minutes |
|
|
Ingredients
- 1.5lbs boneless chicken breasts
- 1/2 tsp salt
- 1tsp garlic powder
- 1-2tsp fresh thyme leaves
- 1tsp minced fresh rosemary
- 2 tsp lemon juicefrom 1/4 of a lemon
- 1 lb mild Italian sausage linksSuch as Roma
- 3cups white sauce or cheese sauceRecipe included in notes. Or use your favorite prepared white sauce
- 1 24oz jar favorite marinara sauce
- 1 cup yellow onionChopped
- 1 Red bell pepperChopped
- 1 Green bell pepperChopped
- 1/2 Yellow or orange bell pepperChopped (optional)
- 1 JalapeñoChopped
- 1tsp minced garlic1-2 cloves, depending on size
Instructions
- For the chicken: Slice chicken breasts to make them half as thick from front to back. You will have 4 thiner cutlets. Lay them flat on a work surface.
- Mix salt and garlic powder together in a small bowl. Coarsely chop fresh thyme leaves and rosemary.
- Sprinkle chicken breasts with garlic and salt, then fresh herbs.
- Heat oil in a frying pan and cook chicken, about 6 minutes per side on medium heat. Before turning squeeze fresh lemon juice over chicken breasts.
- Remove chicken from heat and place on a platter to cool. Slice through the thickest part of one breast to check for doneness. Ensure the meat has just lost its pink color and take care not to overcook.
- Slice sausage links into disks and saute in the pan that just held the chicken. If possible scrape up brown bits as the sausage releases it fat and juices.
- When sausage is browned and cooked through, remove it to the side with the chicken. More brown bits may have collected in the pan.
- Add chopped vegetables to the pan that just held the sausage. Add another tablespoon olive oil if needed. Add vegetables. Cook slowly over medium heat and scrape up any pan juices as the vegetables release their liquid. Cook until vegetables just begin to soften, 5-6 minutes
- Chop chicken breasts into bite size cubes. In a stew pot 4 quart pot combine chicken, white sauce, vegetables and white sauce. Add freshly minced garlic. Heat gently until just simmering. Serve over hot pasta.
- In a stew pot (a 4 quart sauce pan with lid) combine chicken, white sauce, vegetables and white sauce. Add minced garlic. Cover and heat gently until just simmering, stirring occasionally. Serving suggestion: Serve over hot pasta and with freshly grated Parmesan or Romano cheese.
Recipe Notes
