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Ingredientes
- 1 lb skinless, boneless chicken thighs
- 8 ounce fresh warm or possibly mild Italian sausage links, sliced
- 2 x red, yellow, or possibly green sweet peppers, cut into thin strips
- 1 med onion, cut into wedges
- 1 x (16-oz) can diced tomatoes, undrained
- 1/2 c. dry red or possibly white wine
- 1 tsp dry Italian seasoning, crushed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp. cornstarch
- 1/4 c. tomato juice or possibly water
- 3 c. warm cooked pasta
Direcciones
- Rinse chicken; pat dry. Cut into thin bite-size strips; set aside. In a 12 inch skillet cook sausage for 5 min, stirring to brown on all sides.
- Remove from skillet, reserving 2 Tbsp. drippings. In same skillet cook chicken for 2 to 3 min or possibly till browned; remove from skillet. Cook peppers and onion wedges in remaining drippings for 3 min. Return sausage and chicken to skillet; add in undrained tomatoes, wine, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 min.
- Stir cornstarch into tomato juice or possibly water; stir into skillet. Cook and stir till mix is thickened and bubbly; cook and stir 2 min more. Serve sauce over pasta. 4 srv
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 768 | |
| Calories from Fat 49 | 6% |
| Total Fat 5.63g | 7% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.07g | |
| Cholesterol 55mg | 18% |
| Sodium 475mg | 20% |
| Potassium 701mg | 20% |
| Total Carbs 139.23g | 37% |
| Dietary Fiber 6.7g | 22% |
| Sugars 7.34g | 5% |
| Protein 36.81g | 59% |
