Remove the skin of the pepper as per instructions.
Heat 1 tablespoon of oil and saute sausage over low heat, turning often. Turn up the heat and use remaining oil to saute chicken until evenly browned.
Cut sausage into small pieces and place in pan with chicken. Add mushrooms, onion, soup, and peppers. Cook for 45 minutes, covered until meats are cooked through.
Remove meats and veggies with slotted spoon so juices remain in pan. Stir juices with salt and pepper. Pour over meat.
NOTE: If you find the skin of the pepper indegestable, as I do, you can char the pepper over a hot flame and then scrape the skin off, much better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (540g) | ||
Recipe Makes: 1 | ||
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Calories: 848 | ||
Calories from Fat: 532 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.1g | 79 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 27.6g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 213mg | 66 % | |
Sodium 1216.3mg | 42 % | |
Potassium 1058.5mg | 28 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 12.1g | ||
Protein 61.9g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 848
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