Pasta with Chicken, Sausages and Peppers


  • 1 pound skinless, boneless chicken thighs
  • 1/2 pound fresh hot or mild Italian sausage links, sliced
  • 2 red, yellow, or green sweet peppers, cut into thin strips
  • 1 medium onion, cut into wedges
  • 1 (16 ounce) can diced tomatoes, undrained
  • 1/2 cup dry red or white wine
  • 1 teaspoon dried Italian seasoning, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 1/4 cup tomato juice or water
  • 3 cups hot cooked pasta


  1. Cut chicken into thin bite-size strips; set aside.
  2. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings.
  3. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet.
  4. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes.
  5. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
  6. Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more.
  7. Serve sauce over penne, fettuccine or linguine pasta.

Yield: 4 servings