/rating_off.png "1 Star")
Loading...| 2 large red bell peppers | |
| 1/4 cup olive oil | |
| 1 lb sweet Italian sausage , cut into 1-inch pieces | |
| 1 1/2 lbs chicken breasts , cut into 1-inch pieces ( boneless and skinless ) | |
| 4 medium garlic cloves , minced | |
| 1/2 cup dry white wine | |
| 1/2 cup chicken broth | |
| 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary , crumbled | |
| 3 teaspoons minced fresh oregano or 1 teaspoon dried basil , crumbled | |
| 1/4 cup unsalted butter | |
| salt & freshly ground black pepper |
| 1. | Preheat the oven to 375°F. |
| 2. | Char the bell peppers over a gas flame or under a preheated broiler, turning occasionally until blackened all over. |
| 3. | Place the peppers in a paper bag and let steam for 10 minutes, then remove the skins, seeds, and membranes. |
| 4. | In a large ovenproof skillet over medium-high heat, heat the olive oil and brown the sausage and chicken on all sides. |
| 5. | Add the garlic, stirring until fragrant. |
| 6. | Add the wine and chicken broth, scraping up any browned bits from the bottom of the pan. |
| 7. | Stir in rosemary and oregano, and season with salt and pepper to taste. |
| 8. | Add the peppers and dot with butter. |
| 9. | Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling. |
| 10. | Serve hot with bread or rice. |
This dish is bursting with flavor and is perfect for a family dinner.
The chicken and sausage provide a great source of protein.
This dish is on the heavier side, so it should be enjoyed in moderation as part of a balanced diet.
The chicken and sausage in this dish provide a good source of protein.
Red bell peppers are an excellent source of vitamin C, which helps boost the immune system.
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