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Chicken, Sausage and Peppers Recipe

Chicken, Sausage and Peppers

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 1-10 of 65

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  • on May 27, 2013

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    This recipe was great! The sauce was the best and my family loved the sausage/chicken mixed with the peppers. Great with rice!

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  • on April 21, 2013

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    This is a really good meal. I didn't have any problem with the sauce thickening up on it's own. You definitely need to give this one a try.

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  • on April 17, 2013

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    omg!!!! My hubby and I are in heaven. Rarely do we both say nothing through dinner but we were too busy saying, "MMMMMmmmmmmmm" IT WAS THAT GOOD! We did do what others suggested and par boil a few baby reds, served it over spaghetti and didnt have red cherry peppers with the juice so we threw in some olive juice instead. We will make this once a week...our new staple recipe! How Divine.!!!!!

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  • on April 06, 2013

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    I serve this on a bed of angel hair. So good!

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  • on March 22, 2013

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    Slammin!!! Everybody loved it! I followed the recipe with just a few exceptions. I added about 3/4 pound of peeled uncooked shrimp just before adding the wine and stock. I also added about another 1/2 C of wine and chicken stock to it to make sauce and tightened it up with a flour/water mixture. I, as others have done, served it over Serian Rice (1C orzo browned in butter, 1QT chicken stock, and 1C long grain rice. Simmer for 20 min. covered and then remove from heat and let sit. Fluff before serving. This is now one of my go to recipes!

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  • on March 21, 2013

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    This came out amazing....
    1st thing I did was sauté the sausage with unsalted butter and I used ( Savoie's real Cajun hickory smoked Andouille Sausage from Louisiana till it had brownish color, then I added the chicken and garlic, sautéed till goldish brown, then I removed it, put it on a container, in the same skillet I sauté the green bell pepper and onions together, till they were a bit tender, then I added the white wine and the stock, let it cook for a couple of mins, till there's a little of the sauce left. Then I removed the meat and vegetables and left a little of the sauce on the skillet then added the Presley and the roated red bell pepper let that and let it sauté and then i added the roasted red bell pepper juice r sauce whatever you want to call to it, I let it boiled then I added the meat and vegetables and let it boiled till there's was a little bit of sauce and served it with white rice....

    It was yum yum yum....

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  • on February 02, 2013

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    Made pan fried potatoes with it went wesome with the sauce.

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  • on January 14, 2013

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    This is really easy and WAY better than I was expecting. I just used a couple of bell peppers. I also added Cajun seasoning which I highly recommend. I served it with a side of bacon fat roasted red potatoes.

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  • on December 28, 2012

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    my husband is usally the cook in the house. I thought I would surprise him. He loved it. I used the spicy sausage and it was yummy. I did't have a chance to remove the chicking and sausage to let the sauce cook down. I let it cook down with all the meat and it made a nice cream sauce. I put the dish on some wide noodles. Very yummy. This was a healthy dish too.

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  • on December 07, 2012

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    This recipe is delicious! There are just two things I want to mention:

    1 Neither type of peppers said to seed. I had never used the jarred peppers before.They obviously needed to be seeded which I didn't do.

    2 Prep time is much longer than the recipe states. There is a lot of chopping and prep of the ingredients which should all be done beforehand.

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