Ingredients:
1 tablespoon olive oil
4 chicken breast halves, cut into strips
1/2 lb Italian sausage, casing removed — crumbled
1 medium green peppers, cut in 2″ strips
2 cloves garlic, minced
1 cup water
1 can tomato soup
8 ounces tomato sauce
1 1/2 teaspoons italian seasoning
1 tablespoon cornstarch
2 tablespoons water
Directions:
In a large skillet, heat the oil over medium-high heat. add the chicken and cook until browned.
Remove the chicken; set aside. Reduce the heat to medium.
In the same skillet, cook the sausage, green pepper, and garlic, stirring, until the sausage is browned and the pepper is tender.
Spoon off the fat. Stir in the soup, water, tomato sauce, and Italian seasoning.
Heat to boliling and return the chicken to the skillet. Reduce the heat to low.
Cover; cook for 6-7 minutes more, or until the chicken is no longer pink, stirring occasionally.
Mix the 1 tablespoon cornstarch with the 2 tablespoons of water.
Stir into the sauce and bring to a boil.
Reduce heat and continue cooking, stirring occcasionally, until the sauce thickens.
Serve over hot cooked noodles or rice.
Note: Sauce freezes well.
Servings: 10
Time preparation: 50 min.
Time total: 57 min.