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Chicken and Sausage

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“Adopted recipe.This is an easy recipe.I used 6 chicken breast halves and 1 lb bulk Italian sausage and it worked out just fine. I served it with rice. It reminded me slightly of an Asian dish. It was very good. I even liked the green peppers in it and I don't usually like green peppers.”
READY IN:
57mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil over medium-high heat. add the chicken and cook until browned.
  2. Remove the chicken; set aside. Reduce the heat to medium.
  3. In the same skillet, cook the sausage, green pepper, and garlic, stirring, until the sausage is browned and the pepper is tender.
  4. Spoon off the fat. Stir in the soup, water, tomato sauce, and Italian seasoning.
  5. Heat to boliling and return the chicken to the skillet. Reduce the heat to low.
  6. Cover; cook for 6-7 minutes more, or until the chicken is no longer pink, stirring occasionally.
  7. Mix the 1 tablespoon cornstarch with the 2 tablespoons of water.
  8. Stir into the sauce and bring to a boil.
  9. Reduce heat and continue cooking, stirring occcasionally, until the sauce thickens.
  10. Serve over hot cooked noodles or rice.
  11. Note: Sauce freezes well.

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