Chicken Scarpariello

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Ingredients

• 4 fully cooked Italian- or sun-dried-tomato-flavor sausage ; (such as Al Fresco), about 12 ounces, cut into 1-inch pieces
• 1 large sweet onion ; peeled, halved and cut into 1/2-inch rings
• 2 green bell peppers ; about 1 pound, cored, seeded and cut into 1-inch pieces
• 1 pound small red-skinned potatoes ; cut into 3/4-inch pieces
• 4 hot cherry peppers ; trimmed, seeds removed and thinly sliced
• 3 cloves garlic ; peeled and smashed
• 1 tablespoon olive oil
• 3/4 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 plus 1/8 teaspoon black pepper
• 2 skinless chicken breast halves ; bone in, cut in half crosswise, about 1-1/2 pounds total
• 1/2 cup chicken broth
• Steamed ; broccoli

Details

Servings 4

Preparation

Step 1

1. Heat oven to 400°F. In a large roasting pan, combine sausage, onion, green pepper, potatoes, cherry peppers and garlic. Add olive oil and toss together. Season with 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place on lower rack of oven. Bake at 400°F for 10 minutes.

2. Meanwhile, spray a baking dish with nonstick cooking spray. Place chicken in dish and season with remaining 1/4 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour broth into bottom of dish. Once sausage mixture has baked 10 minutes, add chicken to oven on top rack. Bake both dishes at 400°F for 30 minutes or until the internal temperature of chicken reads 160°F on an instant-read thermometer and potatoes are fork tender. Stir vegetables twice during baking.

3. Add chicken to vegetables; cook an additional 5 to 10 minutes or until internal temperature of chicken registers 170°F.

4. Transfer chicken and vegetables to a large platter and serve.