I made this last night and it was easy and tasty! I got the recipe from Country Woman magazine. It was a winner in their Savory Stir-Fry and Skillet Suppers contest. I cut my vegetables up a little smaller for Tyler.
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced-I used red and green
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 Italian sausage links, cut into 1/2 inch pieces
2 cans (14 -1/2 ounces each) diced tomatoes, undrained
2-4 garlic cloves, minced
2 teaspoons brown sugar
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
hot cooked rice
In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon.
Add chicken and sausage to skillet; cook until no longer pink. Drain.
Stir in tomatoes, garlic, brown sugar, basil and oregano.
Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes , allowing flavors to blend, stirring occasionally.
Serve over rice. -I topped each serving with shredded Parmesan cheese-yummy!
I added more seasonings before simmering-Emeril's Essence, black pepper, crushed red pepper flakes, a dash Worcestershire, minced fresh parsley, and a bay leaf.
Enjoy!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Edited by 2864590 at Nov 18, 2009 9:44 AM PST
