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CHECKEN WITH PEPPERS
INGREDIENTS
1 medium yellow onion, sliced
2 small red bell peppers, sliced
4 cloves garlic, chopped (finely chopped)
2 (3-oz) links mild Italian sausage (chicken or
pork)
2 tablespoons olive oil
1/4 teaspoon pepper
3/4 teaspoon kosher salt, divided
1 lb boneless, skinless chicken breasts
1/4 teaspoon crushed red pepper (optional)
3/4 cup white wine
1/2 cup reduced-sodium chicken broth
1/4 cup white balsamic vinegar
PREP
• Slice onion and peppers; chop garlic.
• Cut sausage into bite-size pieces (wash hands).
STEPS
1. Preheat sauté pan on medium-high 1-2 minutes. Place oil in pan, then add sausage; cook
2-3 minutes or until browned. Season chicken with pepper and 1/2 teaspoon salt (wash
hands). Remove sausage from pan.
2. Place chicken in pan; cook 2-3 minutes on each side or until browned. Remove chicken
from pan.
3. Place onions, peppers, garlic, and crushed red pepper in pan; cook 2-3 minutes or until
onions and peppers are tender. Return sausage and chicken to pan; stir in wine, broth,
vinegar, and remaining 1/4 teaspoon salt.
4. Reduce heat to low; cook 5-6 minutes or until mixture has reduced by about one-half and
chicken is 165°F. Remove chicken from pan.
5. Slice chicken; serve with broth and pepper mixture.

OREGANO PESTO BRUSSELS SPROUTS
INGREDIENTS
1 1/4 lb Brussels sprouts, quartered
4 cloves garlic, finely chopped
1 tablespoon fresh oregano leaves, finely
chopped
1/4 cup basil pesto
2 tablespoons olive oil
1/2 cup crumbled tomato/basil feta cheese
PREP
• Trim and quarter Brussels sprouts; chop garlic and oregano.
STEPS
1. Combine Brussels sprouts, garlic, and pesto until evenly coated.
2. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add Brussels
sprouts; cook 7-8 minutes or until sprouts are tender.
3. Remove pan from heat; top with cheese and oregano. Serve.