I bought my first-ever jar of capers for this dish. I had no idea the little buds were so salty! Be sure you rinse them well, or it will overpower the meal - which, by the way, is quite delicious. I added a bit more tomatoes than originally indicated, mostly because I looooove tomatoes, and I absolutely believe you can never have too many. I also couldn't find hot Italian sausage, so I used sweet sausage and added some cayenne. This reheats well, and although I ate it as is, it would be good with roasted potatoes or rice.
Chicken, Sausage, and Capers
2 tsp olive oil
3/4 lb boneless skinless chicken breasts, cut in 1-inch pieces
1/4 lb hot Italian turkey sausage, cut in 1/2-inch slices
2 tbsp red wine vinegar
2 bell peppers, any color, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 15-oz cans fire-roasted diced tomatoes
1/2 c low-sodium chicken broth
2 tbsp capers, rinsed and drained
2 tbsp grated Parmesan cheese, optional
In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned. Pour in vinegar and cook until liquid evaporates. Add bell peppers, onion, garlic, and oregano; cook, stirring, until peppers are tender.
Stir in tomatoes, broth, and capers; bring to a boil. Return chicken to skillet and sprinkle in cheese. Reduce heat and simmer until sauce thickens slightly.
Serves 4.
220 Cal, 8g fat, 13g carb, 2g fiber, 24g protein.
Tuesday, March 1, 2011
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