Ingredients Jump to Instructions ↓

  1. :

  2. 1 pound skinless, boneless chicken thighs

  3. 1/2 pound fresh hot or mild Italian sausage links, sliced

  4. 2 red, yellow, or green sweet peppers, cut into thin strips

  5. 1 medium onion, cut into wedges

  6. 1 (16 ounce) can diced tomatoes, undrained

  7. 1/2 cup dry red or white wine

  8. 1 teaspoon dried Italian seasoning, crushed

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon ground black pepper

  11. 1 tablespoon cornstarch

  12. 1/4 cup tomato juice or water

  13. 3 cups hot cooked pasta

Instructions Jump to Ingredients ↑

  1. Cut chicken into thin bite-size strips. Set aside.

  2. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings.

  3. 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.

  4. 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.

  5. 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.

  6. Serve sauce over penne, fettuccine or linguine pasta.


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