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Pasta with Chicken, Sausages, and Peppers Recipe

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This recipe for Pasta with Chicken, Sausages, and Peppers, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois and Howard Wiedenhoeft
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound skinless boneless chicken thighs (or breasts)
pound fresh hot or mild Italian sausage links, sliced
2 red, yellow or green sweet peppers, cut into thin strips
1 medium onion, cut into wedges
1 16-ounce can diced tomatoes, undrained
cup dry red or white wine
1 teaspoon dried Italian seasoning, crushed
teaspoon salt
teaspoon pepper
1 tablespoon cornstarch
cup tomato juice or water
3 cups hot cooked pasta

Directions:
Directions:
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.
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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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