Ingredients for Mike's New England Chicken Italian Sausage And Garden Green Pep
- 1 large green bell pepper, chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 8 ounces fresh mushrooms, sliced
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound hot Italian sausage, removed from casings
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon sugar
- 1 pound spaghetti
- 1/2 cup heavy cream
- freshly grated Parmesan cheese, for garnish
- chopped fresh parsley, for garnish
- salt and fresh ground black pepper, to taste
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How to Make Mike's New England Chicken Italian Sausage And Garden Green Pep
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), 8 ounces mushrooms (sliced), and 1 bell pepper (any color, chopped) and sauté until softened and lightly browned, about 5-7 minutes.
- Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces) and 1 pound Italian sausage (removed from casings). Cook until chicken is cooked through and sausage is browned, about 8-10 minutes.
- Stir in one (28 ounce) can crushed tomatoes, 1/2 cup dry red wine, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1 teaspoon sugar.
- Reduce heat to low, cover, and simmer gently for 10 minutes, stirring occasionally.
- While the sauce simmers, cook 1 pound spaghetti according to package directions in a large pot of salted boiling water. Drain well.
- Stir in 1/2 cup heavy cream into the tomato mixture.
- Season with salt and pepper to taste. Simmer for another 3 minutes, or until slightly thickened.
- Remove from heat.
- Serve the sauce over the cooked spaghetti. Garnish with freshly grated Parmesan cheese and chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
34g
Fat
57g
Carbs
33g
