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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Found this in one of the many magazines I get. The recipe comes from Casey Van Gheem from Kansas City, MO. Ingredients:
2 tablespoons olive oil |
3/4 lb boneless skinless chicken breast, cut into 1-inch pieces |
1/2 lb hot italian sausage, sliced |
1/2 lb asparagus, cut into 1-inch pieces |
1 medium onion, cut into 1-inch pieces |
1 medium bell pepper, cored, seeded and cut into 1-inch pieces |
1 small zucchini, cut into 1-inch pieces |
29 ounces diced tomatoes with jalapenos |
2 garlic cloves, peeled and chopped fine |
1 teaspoon dried oregano |
1/2 teaspoon paprika |
1/2 teaspoon black pepper |
1/2 lb linguine, cooked |
parmesan cheese, grated, if desired (optional) |
Directions:
1. Heat olive oil in a large skillet. Add the chicken and sausage; cook for about 5 minutes turning once.
2. Add the asparagus, onion, bell pepper, zucchini, diced tomatoes, garlic, oregano, paprika and black pepper. Stir well.
3. Bring to a boil. Reduce heat to medium and simmer for about 30 minutes or until all the vegetables are tender. Stirring occasionally.
4. Toss with cooked linguine. Serve with cheese if desired.
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