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Ingredients
- 2 whl Boneless Chicken Breasts, Cut In Fine Strips
- 1 Tbsp. Oil
- 2 whl Green Peppers Diced
- 1 x W Onion Sliced Or possibly Chunked
- 1 lb Fresh mushrooms
- 1 lb Italian Sausage Sliced 1/2" Thick
- 2 cl Garlic Chicken broth White wine
Directions
- Saute/fry ItalianSausage slices till done, remove from pan. In the grease from the sausages, with extra virgin olive oil added as necessary, saute/fry the garlic and green peppers. When peppers are about 1/2 done, add in the onion. Cook till veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add in to sausages. Add in more oil, saute/fry mushrooms till browned, remove and add in to rest of the stuff. Last step, saute/fry the chicken till done. Add in everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in will not hurt it either. If the dish seems dry, add in small amounts of either plain chicken broth or possibly a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 576 | |
| Calories from Fat 412 | 72% |
| Total Fat 45.82g | 57% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.17g | |
| Cholesterol 131mg | 44% |
| Sodium 880mg | 37% |
| Potassium 875mg | 25% |
| Total Carbs 6.61g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.99g | 2% |
| Protein 34.49g | 55% |
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