Ingredients
1 white onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
½ yellow bell pepper, chopped
½ orange bell pepper, chopped
¼ C olive oil
¼ stick butter
2 T chopped garlic
1 lb. skinless, boneless chicken breasts, cut into bite-size pieces
1 lb. smoked sausage, halved & sliced
1 can low-sodium chicken broth
¼ tsp. thyme
1 Tbsp. basil
2 Tbsp. parsley
1 can corn, drained and rinsed in hot water
1 bunch green onions, chopped
2 tomatoes, peeled, seeded and chopped (or 1 can chopped)
½ pint half & half
Salt, black pepper and red pepper to taste
1 lb. pasta, penne or rigatoni suggested
Preparation
Heat oil and butter over medium-high heat. Wilt onions in oil & butter, about 5 minutes. Add all peppers, cook about 5 minutes more. When vegetables are just about cooked, add garlic and chicken, and brown until no pink is seen, stirring frequently, about 5 to 7 minutes. [While the chicken is cooking, heat water for pasta.] Add sausage, and stir to heat through. When sausage is heated, add chicken broth, thyme, basil and parsley. Simmer, uncovered, about 10 minutes. [Cook pasta.] Lower heat, and add next 4 ingredients, in order. Mix well, cook 5 to 10 more minutes, until flavors meld and all ingredients are heated through (or until the pasta is cooked). Add salt, pepper, and red pepper according to taste. (The type of sausage added will dictate what is needed.) Drain pasta, and add to sauce. Mix well. Serve with grated Italian cheese.
