Chicken with bell peppers

Yield: 1 servings

Measure Ingredient
3 pounds Cut up broiler-fryer chicken
½ pounds Italian sausage links, cut into l-inch pieces
2 teaspoons Chopped fresh or l/2 teaspoon dried basil leaves
1 teaspoon Chopped fresh or 1/4 teaspoon dried thyme leaves
½ teaspoon Salt
1 medium Onion, chopped (about l/2 cup)
1 large Red bell pepper; cut into l/2-inch strips
1 large Green bell pepper; cut into l/2-inch strips
1 \N Clove garlic, finely chopped
1 can (15 ounces) tomato sauce with tomato bits

Arrange the chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 13 x 9 x 2 inches. Add sausage. Cover with waxed paper and microwave on high 15 minutes; drain.

Sprinkle with basil, thyme, salt and onion. Arrange bell peppers on top; sprinkle with garlic. Pour tomato sauce over top. Cover with waxed paper and microwave 12 to 15 minutes, rotating dish l/2 turn every 5 minutes, until thickest pieces of chicken are done.

6 servings.

Nutrition information Per Serving 1 serving Percent of U.S. RDA Calories 505 Protein 76% Protein, 9 50 Vitamin A 22% Carbohydrate, 9 10 Vitamin C 63% Fat, 9 28 Thiamin 14% Cholesterol, mg 160 Riboflavin 24% Sodium, mg 540 Niacin 80% Potassium, mg 810 Calcium 4% Iron 20% From the files of Al Rice, North Pole Alaska. Feb 1994

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