Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken, sausage and peppers

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

This is another great recipe from the Food Network Magazine. It is great as is, but I served it with linguine to make a full meal. Served with a salad and it was perfect. Enjoy!

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For chicken, sausage and peppers

  • 2 Tbsp
    unsalted butter
  • 3/4 lb
    sweet or hot italian sausage, cut into chunks
  • 3/4 lb
    skinless, boneless chicken breasts, cut into chunks
  • kosher salt and freshly ground pepper
  • 1 Tbsp
    all-purpose flour
  • 1
    small onion, chopped
  • 2
    italian green frying peppers, cut into 1-inch pieces
  • 3
    cloves garlic, roughly chopped
  • 1 1/4 c
    low-sodium chicken broth
  • 1/4 c
    roughly chopped fresh parsley
  • 2
    jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

How To Make chicken, sausage and peppers

  • 1
    Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
  • 2
    Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add 1 cup of the chicken broth, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the rest of the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooded through, about 5 minutes.
  • 3
    Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2-3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
  • 4
    Note: This recipe calls for Italian frying peppers. I have no idea what they are and found nothing at the grocery store that appeared to be Italian. So, I bought a couple of other green peppers and used them. They had a little heat and worked great. So, I would say use what you can find.
  • 5
    Note 2: This is great by itself but was also great with linguine. Next time I may try it with rice. Use your imagination and make it a great meal.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT