Ingredients:
1 lb boneless skinless chicken thighs
1/2 lb fresh hot Italian sausage or 1/2 lb fresh mild Italian sausage, , sliced
2 red sweet peppers or 2 yellow sweet peppers or 2 green sweet peppers, cut into thin strips
1 medium onions, cut into wedges
1 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup dry red wine or 1/2 cup white wine
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1/4 cup tomato juice or 1/4 cup water
3 cups hot cooked pasta
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.
Makes 4 servings.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.