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Chicken With Tomatoes And Sausage


4 servings


  • 1 onion
  • 1 green bell pepper
  • 2 garlic cloves, minced
  • 1/4 pound reduced-fat Italian sausage
  • 4 skinned and boned chicken breast halves, cut into bite-size pieces
  • 1/4 cup dry white wine or water
  • 1 (28-ounce) can diced tomatoes, drained
  • 3 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 1 chicken bouillon cube
  • 1/2 teaspoon pepper
  • 7 ounces spaghetti, cooked

How to Make It

  1. Cut onion into thin slices and bell pepper into thin strips.

  2. Sauté onion, bell pepper, and garlic in a large nonstick skillet coated with cooking spray 5 minutes or until tender; transfer to a bowl.

  3. Remove and discard casing from sausage. Brown sausage in skillet, stirring until it crumbles. Drain and pat sausage dry with paper towels; add to onion mixture. Wipe drippings from skillet with paper towels.

  4. Sauté chicken in skillet over medium-high heat until chicken is done. Add to onion mixture.

  5. Add wine to skillet, stirring to loosen any browned particles. Stir in chicken mixture, tomatoes, and next 4 ingredients; cook over low heat, stirring constantly, 5 minutes or until thoroughly heated. Serve over spaghetti.