1 pound hot Italian sausage, cut into 1-inch pieces
2 bell peppers (1 red and 1 yellow), cut into thin strips
1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 sweet onion, thickly sliced
5 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can sliced white potatoes, drained
1/4 pound sliced mushrooms
1/4 cup fresh chopped parsley
What To Do:
In a Dutch oven or soup pot over medium-high heat, cook sausage and bell peppers 10 minutes, or until browned, stirring occasionally.
Add the chicken, onion, garlic, salt, and black pepper. Cook 8 to 10 minutes, or until chicken is no longer pink, stirring occasionally.
Stir in the potatoes, mushrooms, and parsley. Reduce heat to low, cover, and simmer 5 to 7 minutes, or until the mushrooms are tender and the potatoes are heated through.
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