Chicken & Sausage Cacciatore

By Addie

This version of Chicken and Sausage Cacciatore may be lighter than traditional chicken cacciatore, but it’s still heavy on taste. Chunks of sauteed chicken and sausage swimming in our garlicky tomato-veggie sauce make for a hearty main-dish meal.

Ingredients

• 1 pound penne pasta
• 4 tablespoons olive oil, divided
• 1/2 pound Italian sausage, cut into 1-inch pieces
• 1/2 pound chicken breast, large dice
• 1 teaspoon chopped fresh garlic
• 1 large green bell pepper, cut into 1/2-inch chunks
• 1/2 onion, chopped (about 1 cup)
• 1/2 pound fresh mushrooms, cut into quarters
• 10 plum tomatoes, cut into 1-inch chunks
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Cook pasta according to package directions; drain and set aside.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat then add chicken and sausage, and cook 8 to 10 minutes, or until no longer pink in center. Remove to a bowl and cover with plastic wrap.

Add remaining 2 tablespoons oil to skillet. Add garlic, bell pepper, and onion, and cook 5 minutes, stirring occasionally. Stir in mushrooms, tomatoes, salt, and black pepper, and cook 7 to 10 more minutes, or until tomatoes have broken down.

Return chicken and sausage to skillet; cook 2 to 3 minutes, or until heated through. Serve over warm penne pasta.