6
4 to 6 hot Italian or Cajun turkey sausages
4 skinless, boneless chicken breasts
1 red and green bell pepper
3 large Yukon Gold potatoes
228-g pkg whole button mushrooms
6 garlic cloves, coarsely chopped
1 small onion, coarsely chopped
2 284-mL cans undiluted chicken broth
1 tsp dried oregano
796-mL can diced tomatoes
1 cup coarsely chopped fresh parsley or basil
1/2 tsp salt and pepper
Coat a large, wide saucepan with oil. Set over medium heat. Slice each sausage into 3 or 4 pieces and add to pan. Turn often, until lightly browned, 3 to 4 min, removing to a large plate as they are browned. Meanwhile, slice chicken into 1-in. (2.5-cm) pieces. Add to saucepan. Stir often until light golden, from 3 to 4 min.
Meanwhile, core and seed peppers. Slice peppers into thick strips. Cut unpeeled potatoes into 1-in. (2.5-cm) chunks. If mushrooms are large, slice in half; otherwise, leave whole. They should measure about 4 cups (1 L).
Once chicken is golden, remove to plate with sausages. Add peppers, garlic and onion to pan. Using a wooden spoon, stir often until tender-crisp, 3 min. Stir in broth and oregano. Scrape up and stir in any brown bits from pan bottom to add flavour. Add potatoes, mushrooms and tomatoes to broth.
Return meat with any juices to pan. Bring to a boil, stirring often. Then reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, 20 to 25 min. Remove from heat. Stir in basil. Taste and add salt and pepper, if needed. Stew will keep well, covered and refrigerated, up to 3 days.
Calories 340, Protein 29.5g, Carbohydrates 18.3g, Fat 16.7g, Fibre 2.9g.
Stave off fall's first chill with our fast tomato-based stew.