Recipe by everydaycook
There are many different versions of scarpariello; some, like this one, call for sausages, making this dish a hearty mainstay in our household. The recipe calls for fully cooked italian-flavored chicken sausage but I often have a hard time finding this at my local grocery store, so I typically use italian-flavored turkey sausage. Just remember to cook it before adding it in. I found this recipe in a family circle cookbook.
Top Review by artsyteacher
This is a go-to recipe for the fall and winter in our family! I first found it in Fitness Magazine in 2007.
It does require a bit of prep, but the results are delicious. Leftovers aren't in the fridge very long! We like to reheat whatever is left and serve with a fried egg for a hearty, cold-morning breakfast. Yummy!
- 1 tablespoon olive oil
- 2 lbs boneless skinless chicken thighs or 2 lbs boneless skinless chicken breasts, fat removed and cut into 1-inch pieces
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon dried Italian seasoning
- 1⁄2 teaspoon black pepper
- 12 ounces fully cooked italian-flavored chicken sausage
- 1 lb refrigerated potato, that have been precooked and diced
- 2 -3 sweet peppers, any colors you like, seeded and cut up
- 2 garlic cloves, chopped
- 1⁄4 cup Italian salad dressing
Directions See How It's Made
- in large nonstick skillet, heat oil over medium-high heat.
- season the chicken with 1/4 teaspoon each of the salt, Italian seasoning, and pepper.
- sauté chicken for 5 minutes, stirring occasionally.
- cut sausages in 1/2-inch pieces.
- add to skillet along with potatoes, sweet peppers and garlic.
- stir in remaining 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper.
- add italian dressing and stir to combine.
- cover skillet and cook over medium-high heat for 15 minutes, stirring occasionally.
- remove skillet from heat and let stand 5 minutes before serving.