Pasta with Chicken, Sausages, and Peppers
Take your choice of linguine, fettuccine, or penne pasta for this bursting-with-flavor dish.
Ingredients
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1 pound skinless, boneless chicken thighs
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1/2 pound fresh hot or mild Italian sausage links, sliced
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2 red, yellow, or green sweet peppers, cut into thin strips
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1 medium onion, cut into wedges
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1 14-1/2-ounce can diced tomatoes, undrained
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1/2 cup dry red or white wine
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1 teaspoon dried Italian seasoning, crushed
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 tablespoon cornstarch
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1/4 cup tomato juice or water
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3 cups hot cooked pasta
Directions
1.
Cut chicken into thin bite-size strips; set aside. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
2.
Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more. Serve sauce over pasta. Makes 4 servings.
Nutrition information
Calories 514, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 103 mg, Sodium 960 mg, Carbohydrate 40 g, Fiber 3 g, Protein 41 g. Daily Values: Vitamin A 63%, Vitamin C 181%, Calcium 9%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
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