Submitted by:
Patricia Hess MEd, RD, BC-ADM, CDE

Ingredients:

• 3 onions, rough chopped
• 2 garlic cloves, minced
• 4 bell peppers, red, green orange or yellow, diced
• 2-15 ounce can chopped or crushed tomatoes
• 1- 28 oz can tomato sauce
• ½ tsp chilli powder
• ½ tsp cayenne pepper
• 1 tsp ground cumin
• Red pepper flakes to taste
• ¼ cup shredded fresh basil leaves or 2 tbsp dried basil
• 2 boneless skinless chicken breasts
• 2 sweet Italian sausage (reduced fat if available)
• 4 tbsp olive oil (2 tbsp for onions, garlic and peppers and 2 tbsp for chicken and sausage)
  
• 3 cups dry whole wheat pasta or brown rice
  
• 1 tsp table salt

Directions: 

1. In a non-stick skillet, place 2 tbsp olive oil and heat it. Sauté onions, garlic and peppers. Set it aside.
   
2. In stock pot, place stewed tomatoes and tomato sauce. Add the sautéed onions, peppers, chili powder, cayenne pepper, cumin and red pepper flakes.
   
3. Cut the chicken breasts into bite sized pieces. Cut the sausage into bite sized pieces. Sauté them in skillet with 2 tbsp olive oil until done.
   
4. Add chicken and sausage to tomatoes and tomato sauce in pot. Stir. Bring to a boil. Reduce heat. Add fresh basil. Simmer 30 minutes.
   
5. Boil pasta or cook rice in separate pan following package instructions with salt.
   
6. Serve chicken and sausage over whole wheat pasta or brown rice.
   
   

Servings:
8 servings.

Other Presentation ideas:
Garnish with fresh herbs.

Menu suggestions:
Serve with green salad.