Best Chicken Sausage And Peppers Recipes

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

ITALIAN CHICKEN SAUSAGE AND PEPPERS

Steps:

• Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
• Roast in the preheated oven for 30 minutes.
• Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
• Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
• Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

RIGATONI WITH SPICY CHICKEN SAUSAGE, ASPARAGUS, EGGPLANT, AND ROASTED PEPPERS

Steps:

• Position a rack in the oven 6 inches below the broiler and preheat the broiler.
• Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
• Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
• Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
• Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
• Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
• Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
• Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.

GRILLED CHICKEN, SAUSAGE, ONIONS AND PEPPERS OVER LINGUINE

Steps:

• Heat grill. Cook and drain linguine as directed on package. Return to saucepan. Add pesto; toss to coat. Cover to keep warm. Place bell peppers and onion in grill basket; sprinkle with salt.
• Place grill basket, chicken and sausage pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until chicken is fork-tender and juices run clear, and sausages are browned and thoroughly cooked, turning chicken and sausages frequently. Stir vegetables several times and cook until browned and tender. Serve chicken, sausage and vegetables mixture over linguini.

PRESSURE COOKER ITALIAN CHICKEN AND SAUSAGE WITH PEPPERS

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.

RISOTTO WITH CHICKEN, SAUSAGE, AND PEPPERS

Steps:

• Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
• Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
• Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
• Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
• Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
• Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
• Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

CHICKEN AND ANDOUILLE SAUSAGE WITH PEPPERS (WW 5 POINTS)

Steps:

• Cut chicken into 1 inch or slightly smaller cubes. Season with garlic powder and Cajun spice mix.
• Place nonstick over medium high heat. Give a quick shot of cooking spray and add the seasoned chicken. Cook for a minute and add the andouille sausage. Continue to cook for three to four minutes until the chicken is opaque.
• Remove chicken and sausage from pan and cover to keep warm. Gently wipe the pan to remove the excess oil. Add the onions and peppers to the pan and cook for four to five minutes.
• Stir the canned tomatoes and tomato paste into the skillet. Return the chicken and sausage and simmer for six to eight minutes.
• Serve with hot cooked rice for additional points.

CHICKEN AND SAUSAGE SANDWICHES WITH SAUTEED BELL PEPPERS AND GERMAN POTATO SALAD

Steps:

• For the sandwiches: Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside.
• Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.
• Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.
• For the potato salad: To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.

ONE-PAN BAKED CREAM CHEESE PASTA WITH CHICKEN SAUSAGE AND PEPPERS

Steps:

• Heat oven to 400ºF.
• Combine sausage, vegetables, garlic, vinegar, oil and crushed red pepper in 13x9-inch baking dish sprayed with cooking spray.
• Place block of cream cheese in center of sausage mixture.
• Bake 25 to 30 min. or until peppers are tender, stirring after 15 min.
• Add pasta and boiling water to ingredients in baking dish. Use back of spatula to gently press pasta into boiling water so most the pasta is covered with water. Cover with foil.
• Bake 18 min. Remove baking dish from oven. Stir ingredients in baking dish; cover. Let stand 5 min.
• Sprinkle with basil before serving.

CAJUN CHICKEN SAUSAGE, PEPPERS AND ONIONS

Steps:

• Take a large nonstick skillet and heat the oil using medium high heat. Add your chopped onion, lower the heat to medium/medium low, stir and cook until the onion begins to brown (this may take a while).
• Once the onions are browning add the sliced bell peppers, stir and cook until the bell peppers soften, about five to ten minutes. Add your sliced sausage and cook until the sausage begins to brown. When the sausage has browned a bit, add your garlic, stir and cook for just a minute or so, when you can smell the garlic cooking you are ready for the next step (be careful not to brown the garlic as it will become bitter).
• Add the spinach, oregano, cumin, Cajun seasonings, paprika, salt and pepper, stir your seasonings into the mixture (NOTE: depending on your Cajun Seasoning you may want to adjust the quantity, more if your seasoning is fairly mild, less if your seasoning is strong, I use Olde Westport Cajun which is a medium intensity, the seasoning mix can be purchased online).
• Cook for one minute, add the can of tomato sauce and stir well, when mixture begins to bubble lower heat and cook for 30 to 45 minutes, stirring every so often.
• Serve over rice or noodles. (I serve over Risotto).
• Enjoy : ).

CHICKEN AND SAUSAGE SANDWICHES WITH FRIED BELL PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
• Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the sausage and vinegar and cook for 1 minute to heat through.
• Using tongs, arrange the chicken mixture on the open rolls, top with the fried peppers and serve.

ITALIAN CHICKEN SAUSAGE AND PEPPERS SKILLET

Steps:

• Heat large skillet and add olive oil. Add sausage and brown on all sides. Remove sausage to cutting board.
• Add onion to pan and cook about 3 minutes. Add garlic and cook another 2 minutes. Then add peppers, Italian seasoning and salt and pepper. Cook until crisp tender.
• While pepper mixture is cooking. Cut sausage into bite sized pieces. Then add back to skillet when peppers are just about done.
• Add tomatoes and wine and let come to boil. Turn down to simmer for 5 minutes, uncovered. Stir in cooked and drained pasta.
• Sprinkle with cheese and serve.

STUFFED BANANA PEPPERS WITH QUINOA AND CHICKEN SAUSAGE RECIPE - (4/5)

Steps:

• Chop the tops off the banana peppers and clean them of seeds by making a long slit down the side of the pepper lengthwise. Once water is boiling, add banana peppers and cook for 5 minutes. While peppers cook, rinse quinoa thoroughly in fine colander or sieve. Heat olive oil in a large, nonstick skillet over medium- high heat. Saute onion,sausage and orange pepper in hot oil until vegetables are tender and sausage is cooked, about ~10 minutes. Add garlic in last 3 minutes of cooking. Add half of crushed tomatoes, quinoa, chicken broth, basil, oregano and crushed red pepper flakes to the skillet. Bring to a boil; turn down heat and simmer for 15 minutes. Turn the heat off and mix in the cheese. Preheat broiler. Place 2-3 spoonfuls of remaining crushed tomatoes on bottom of a 13-by-9-inch glass baking dish. Place cooked, sliced open banana peppers into the dish. Stuff each pepper with about 3/4 cup of the sausage-quinoa mixture or enough to fill it. Divide what is remaining in the crushed tomatoes can across the tops of the six peppers, then top with a sprinkle of panko breadcrumbs. Brown under broiler.

CHICKEN WITH SAUSAGE AND CHERRY PEPPERS

Steps:

• 1. Preheat the oven to 350 degrees F. Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Saute until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through. 2. Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes. 3. Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.

CHICKEN WITH SAUSAGE AND HOT CHERRY PEPPERS

Steps:

• Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Sauté until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
• Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
• Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.

CHICKEN AND THREE-PEPPERS SAUSAGE

Steps:

• Saute peppers in butter until soft. Drain on paper towels.
• Chill processor bowl and metal blade in refrigerator.
• Remove all gristle, fat and cartilage from chilled chicken and cut the meat into large chunks. Place in processor bowl with parsley and chop chicken into coarse pieces. Then process until smooth. You may need to do this in several batches.
• With motor running slowly add egg whites and then cream.
• Place chicken in bowl and stir in peppers.
• Using sausage stuffer, stuff into casings, tie off at 2- to 3-inch intervals.
• Poach in salted water for 15 minutes.

GRILLED CHICKEN & SAUSAGE W/PEACHES AND PEPPERS

Steps:

• In large bowl, whisk together olive oil, vinegar, garlic, black olives and salt and pepper. Stir in peaches or nectarines and parsley; set aside.
• Sprinkle chicken generously with salt and pepper and place over coals skin side down. Grill until breasts are just opaque throughout, about 7 to 9 minutes per side. Check for doneness by cutting into one of the breasts at the thickest point. It should appear opaque all the way through with no pinkness.
• Soon after you start grilling the chicken, put the sausages on the grill and cook, rolling them around occasionally until they are done. When they are both done, cut them into bite-sized pieces and add to the bowl with the vinaigrette and peaches.
• Coat pepper halves and onion slices with vegetable oil and sprinkle generously with salt and pepper. Place on grill and cook until they are well-browned. Cut into bite-sized pieces and add to bowl.
• Toss all ingredients together until everything is well-coated with dressing. Transfer to serving bowl, sprinkle with shaved pecorino and serve.

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add 1 cup of the chicken broth, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the rest of the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooded through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2-3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
• Note: This recipe calls for Italian frying peppers. I have no idea what they are and found nothing at the grocery store that appeared to be Italian. So, I bought a couple of other green peppers and used them. They had a little heat and worked great. So, I would say use what you can find.
• Note 2: This is great by itself but was also great with linguine. Next time I may try it with rice. Use your imagination and make it a great meal.