This is the main content.
Chicken with Peppers
Recipes
Chicken with Peppers
4 servings
25 minutes total

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.

Amount per ¼ recipe serving: Calories 390, Total Fat 13g, Sat Fat 2.5g, Trans Fat 0g, Chol 125mg, Sodium 800mg, Total Carb 15g, Fiber 1g, Total Sugar 8g, (Incl. 2g Added Sugars), Protein 44g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%