Chicken And Sausage

1. 1

   In a large skillet, heat the oil over medium-high heat. add the chicken and cook until browned.

2. 2

   Remove the chicken; set aside. Reduce the heat to medium.

3. 3

   In the same skillet, cook the sausage, green pepper, and garlic, stirring, until the sausage is browned and the pepper is tender.

4. 4

   Spoon off the fat. Stir in the soup, water, tomato sauce, and Italian seasoning.

5. 5

   Heat to boliling and return the chicken to the skillet. Reduce the heat to low.

6. 6

   Cover; cook for 6-7 minutes more, or until the chicken is no longer pink, stirring occasionally.

7. 7

   Mix the 1 tablespoon cornstarch with the 2 tablespoons of water.

8. 8

   Stir into the sauce and bring to a boil.

9. 9

   Reduce heat and continue cooking, stirring occcasionally, until the sauce thickens.

10. 10

    Serve over hot cooked noodles or rice.

11. 11

    Note: Sauce freezes well.

No additional tips available.