Prep 20 mins
Cook 30 mins
A take on chicken cacciatore from the busy girl's kitchen. Use italian sausage, bratwurst, kielbasa, turkey sausage, or chicken sausage flavored with sundried tomatoes if you can find it. In my opinion, the last sausage listed is the tastiest (and healthiest) with this dish. I added zucchini and yellow summer squash because I had them, you can leave them out if you prefer. Maybe add mushrooms instead! Serve over pasta.
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 small onion, cut in rings
- 1 green bell pepper, chopped
- 2 teaspoons garlic, minced fine
- 1 (14 1/2 ounce) candiced Italian-style tomatoes
- 1 (10 ounce) can condensed tomato soup, undiluted
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 links Italian sausage, raw, cut in 1 inch pieces
- 1 cup sliced zucchini
- 1 cup sliced summer squash
- Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
- Add garlic, reduce heat to medium low and cook for 5 minutes more.
- Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
- Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
- Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
- Remove from heat and let stand 5 minutes before serving.
- Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!