Ingredients
1 medium onion, thinly sliced1 medium green pepper, thinly sliced1 cup sliced fresh mushrooms1 cup sliced zucchini2 tablespoons olive oil1/2 to 3/4 pound boneless skinless chicken breasts, thinly sliced1/2 to 3/4 pound Italian sausage links, cut into 1/2-inch pieces2 cans (14-1/2 ounces each) diced tomatoes, undrained1 garlic clove, minced3/4 teaspoon dried basil3/4 teaspoon dried oreganoHot cooked rice
Preparation
In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside.
Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano.
Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.
