Mike's New England Chicken, Italian Sausage and Garden Green Pep

Submitted by Gatorbek

"I don't know who Mike is, or on which website I originally found his recipe, but it is a family staple. Thanks, Mike, whoever you are!"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 green bell pepper, cut into 1/2 inch strips
• 3 garlic cloves, minced
• 1 onion, sliced thin
• 226.79 g fresh mushrooms, sliced
• 29.58 ml olive oil
• 226.79 g boneless skinless chicken breast, cut into 1/2 inch strips
• 226.79 g hot Italian sausage link, casings removed and cut into 1/2 inch thick pieces
• 396.89 g can tomatoes, chopped, including juice
• 59.14 ml italian dry red wine
• 4.92 ml dried oregano
• 2.46 ml dried basil
• 2.46 ml sugar
• 453.59 g spaghetti
• 59.14 ml heavy cream
• 59.14 ml parmesan cheese, grated for sprinkling
• fresh parsley (optional)
• salt and pepper

directions

1. In a large saucepan, over medium-high heat, saute the onions, garlic, mushrooms, and bell pepper in the olive oil. Keep stirring until the vegetables begin to brown nicely.
2. Add the chicken, sausage, can of tomatoes with juice, red wine, oregano, basil, and sugar.
3. Simmer the mixture very gently, stirring occasionally, for 10 minutes.
4. While sauce is cooking, in a large kettle of salted water, cook the spaghetti until it is al dente, then drain well.
5. Add the fresh cream to the tomato mixture. Adjust taste with sapt and pepper and simmer the sauce for another 3 minutes, or until it is thickened slightly.
6. Remove the finished sauce from the heat.
7. Serve tomato mixture over spaghetti, sprinkled with grated cheese and parsley.

Reviews

[2Bleu]

This was a yummy Italian dish. I made it to specs except added a pinch of thyme and omitted the mushrooms. Full of flavor, and oh so easy to prepare. :) Keep em comin GB!