|2||Boneless Chicken Breasts, cut into thin strips|
|4||Or 5 Italian Sausages. Sliced into rounds about 1/2" thick.|
|A couple of garlic cloves|
|1||Or 2 green peppers, sliced|
|1||Very large onion, sliced thick, or cut into chunks|
chicken broth white wine
Saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch.
I always serve this over Rotini, preferably the mixed colour pasta with spinach and carrot rotini.
It's an adaptable formula that lets you use what you have available. If I'm making it for just two of us I leave out the chicken and just do the sausages & veggies. if I've made too much, mixing leftovers with left over pasta and nuking it works for lunch, too. good luck!