1. Cut chicken into thin bite-size strips; set aside. 2. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. 3. Remove from skillet, reserving 2 tablespoons drippings. 4. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. 5. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes. 6. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. 7. Bring to boiling; reduce heat. 8. Cover and simmer for 10 minutes. 9. Stir cornstarch into tomato juice or water; stir into skillet. 10. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more. 11. Serve sauce over pasta. 12. Makes 4 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
