 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
My sister Mary, an excellent cook, shared this wonderful recipeI've always loved its tantalizing blend of ingredients. It came to mind immediately when I saw the announcement for CW's Savory Stir-Fry and Skillet Suppers contest. (I didn't tell Mary I entered it. What a nice surprise it will be when she sees her recipe printed in the magazine!) Ingredients:
1 medium onion, thinly sliced |
1 medium green pepper, thinly sliced |
1 cup sliced fresh mushrooms |
1 cup sliced zucchini |
2 tablespoons olive oil |
1/2 to 3/4 pound boneless skinless chicken breasts, thinly sliced |
1/2 to 3/4 pound johnsonville® mild italian sausage links links, cut into 1/2-inch pieces |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 garlic clove, minced |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
hot cooked rice |
Directions:
1. In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside.
2. Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano.
3. Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice. Yield: 6-8 servings.
|
|