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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 21-30 of 65

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  • on March 28, 2012

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    We loved it! I used green peppers and didn't add the cherry item. I also took out 1/4 c. of sauce and thickened it with 1 tblsp. flour, then added it back to the original dish. I prefer a thicker sauce and served it over brown rice. Excellent dish that I will make again.

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  • on March 15, 2012

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    Very tasty and easy. Will make again for sure!

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  • on March 08, 2012

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    Had my In-laws over for dinner and everyone raved!

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  • on March 05, 2012

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    This recipe was very easy and very good. Next time I will double the broth since it was a bit drier than I like. I will also add some other vegetables to make it a bit more interesting.

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  • on March 05, 2012

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    Loved this dish. I am a beginner in the kitchen. Was not that difficult for me, just alot of prep work. I had to adapt to feed 7. Used sweet italian sausage instead of hots because I was unsure of the heat level of the cubanelles and the cherry peppers. I added the serian rice dish mentioned in previous comments but used what I had available, orzo and brown rice. Was a big hit. I ran a little short on sauce at the end and was out of chicken broth. Whipped up a little more using beef broth. The kids liked that more than the chicken based sauce. Seven plates, seven smiles.

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  • on February 23, 2012

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    This was delicious except next time I will roast and peel the Italian peppers. The skins were so tough they came off in your mouth. Or I might use red or green peppers.

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  • on February 22, 2012

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    amazing flavor.

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  • on February 19, 2012

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    Great flavor, but way too salty. Next time I make this, I will use about half the sausage it calls for and double the chicken.

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  • on January 20, 2012

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    Delicious and so easy to make!!

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  • on January 19, 2012

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    My family loved it! This is great recipe.

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