Pasta with Chicken, Sausages and Peppers Recipe
3 cups of hot cooked pasta
1/2 cup of white or dry red wine
1 (16 oz.) can of undrained tomatoes, diced
1 lb. boneless & skinless chicken thighs
1 tsp. crushed dried Italian seasoning
1/2 lb. fresh hot or mild Italian sausage links, cut in slices
2 red, yellow, or green sweet peppers, cut in thin strips
1 med. onion, sliced in wedges
1/4 cup of water or tomato juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
Chicken should be sliced in thin strips that are bite-sized then set it aside. On a skillet measuring around 12 inches, cook the sausages for about 5 mins.
stir it often so that all side are browned. Take out of the skillet and set 2 tbsps. of the drippings aside.
In the same pan or skillet, brown and cook the chicken strips for about 2-3 mins. then take it out of the skillet. Still using the same pan, cook the wedges of onion and peppers in drippings for about 3 mins.
Put back the chicken and sausages into the skillet then add in Italian seasoning, black pepper, salt, wine and the tomatoes with their juices.
Bring this mixture to a boil and decrease the heat. Cook it simmering covered for about 10 mins.
Mix together water or tomato juice and the cornstarch then add this to the sauce mixture. Continue to cook it until it becomes thick and bubbling then cook it for about 2 mins. longer.
Sauce should be served over any cooked pasta of your choice.
Serves 4