This recipe is based on flavour-filled spicy turkey sausage and chicken breasts in a wonderful tomato broth with potatoes and sweet peppers. A real comfort food on a cold fall day. Makes 6 to 8 servings and is great as a left-over meal!
Ingredients:
2 tsp olive oil
4 to 6 hot italian turkey sausages (each piece sliced into 3 or 4 chunks)
4 skinless, boneless chicken breasts, sliced into 1 inch pieces
1 each red and green pepper, seeded and sliced into 1/2 inch thicks
3 large Yukon Gold potatoes, unpeeled and cut into 1 inch pieces
8 oz pkg cremini mushrooms, cut into slices
6 garlic cloves, coarsely chopped
1 small onion, coarsely chopped
20 oz (568 ml) chicken broth
1 tsp dried oregano leaves
28 oz can diced tomatoes
1 cup coarsely chopped fresh basil or parsely
1/2 tsp salt and freshly ground black pepper
Directions:
1. Heat oil in a large wide saucepan over medium high heat. Add sausage to pan and cook, turning often, until lightly browned, 3 to 4 minutes. Remove to a large plate as they are browned. Add sliced chicken to saucepan. Stir often until chicken is lightly golden, 3 to 4 minutes. Remove to plate with sausages.
2. Add peppers, garlic and onion to pan. Stir often until tender-crisp, 3 minutes. Stir in broth and oregano. Scrape up and stir any brown bits from pan bottom. Add potatoes, mushrooms and tomatoes. Return meat with any juices to pan. bring to a boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.. Remove from heat and stir in basil. Add salt and pepper to taste.
