Click on a category to see more recipes in this category
Ingredients
1 Tablespoon olive oil
4 Chicken breast halves, cut into strips
1/2 Pound Italian sausage, casing removed, crumbled
1 Medium green pepper, cut in 2" strips
2 Garlic cloves, minced
1 Cup water
1 Can tomato soup
1 (8 oz) Can tomato sauce
1/2 Teaspoons Italian seasoning
1 Tablespoon cornstarch
2 Tablespoon water
Instructions
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned. Remove the chicken; set aside. Reduce the heat to medium. In the same skillet, cook the sausage, green pepper, and garlic, stirring, until the sausage is browned and the pepper is tender; spoon off the fat. Stir in the soup, water, tomato sauce, and Italian seasoning. Heat to boiling and return the chicken to the skillet. Reduce the heat to low. Cover; cook for 6 to 7 minutes more, or until the chicken is no longer pink, stirring occasionally. Mix the 1 tablespoon cornstarch with the 2 tablespoons of water. Stir into the sauce and bring to a boil. Reduce heat and continue cooking, stirring occasionally, until the sauce thickens. Serve over hot cooked noodles or rice.