Ingredients

• 1 medium red bell pepper
• 1 medium yellow onion
• 2 links mild Italian chicken (or pork) sausage (about 6 oz)
• 2 boneless, skinless chicken breasts (about 1 ½ lb)
• ¼ teaspoon pepper
• ¾ teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 2 teaspoons chopped garlic
• ¼ teaspoon crushed red pepper (optional)
• ¾ cup dry white wine (or chicken broth)
• ½ cup chicken broth (or stock)
• ¼ cup white balsamic (or distilled white) vinegar
• Hot, cooked rice (optional for serving)

Steps

1. Cut bell pepper and onion into thin slices. Cut sausages and chicken breasts into bite-size pieces. Season chicken breasts with pepper and ½ teaspoon salt (wash hands).
2. Preheat large sauté pan on medium-high 1–2 minutes. Place oil in pan, then add sausages; cook 2–3 minutes, stirring occasionally, until browned. Remove sausages from pan. Place chicken breasts in pan; cook 2–3 minutes, stirring occasionally, until browned on all sides; remove from pan.
3. Place bell peppers, onions, garlic, and crushed red pepper (if using) in pan; cook 2–3 minutes, stirring occasionally, until peppers and onions are tender. Return sausages and chicken breasts to pan; stir in wine, broth, vinegar, and remaining ¼ teaspoon salt.
4. Reduce heat to low; cook 5–6 minutes until liquid has reduced by about one-half and all meat is 165°F. Serve with rice, if using.

Ingredients

• 1 lb Brussels sprouts, quartered
• ¼ cup basil pesto
• 1 teaspoon chopped garlic
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano leaves, finely chopped
• ½ cup crumbled tomato/basil feta cheese

Steps

1. Trim and quarter Brussels sprouts; combine with pesto and garlic until evenly coated.
2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add Brussels sprouts; cook and stir 7–8 minutes or until sprouts are tender. Chop oregano.
3. Remove pan from heat; top with cheese and oregano. Serve.