Very quick and easy dish. Using some fresh herbs and tomatoes from the garden always makes things taste better. Chicken and sausage go well together.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 10 minutes |
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Very quick and easy dish. Using some fresh herbs and tomatoes from the garden always makes things taste better. Chicken and sausage go well together.
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Ingredients
- 1 yellow tomato
- 8 yellow cherrie tomato or use an additional 1/2 yellow tomato instead.
- 1 small red onion
- 8 asparagus
- 2 tbs chopped rosemary
- .5 cup chicken broth can use some white wine instead
- 2 large Italian sausage
- 10 oz bonless skinless chicken breast
- .75 tin crushed tomato large tin
- 2 pinch salt & pepper to taste
- 2 oz feta cheese
Servings: people
Instructions
- Slice the onion. Cut the tomato into large dice. Bend the asparagus till it breaks. Discard the woody part. Cut the bottom of the asparagus to add with the onion. Chop the rosemary.
- Cut the chicken and the sausage into large diced pieces. Lightly season with salt and pepper.
- In the 10' skillet preheat the pan on med high heat. When the water beads add the chicken, sausage, onion, asparagus and rosemary.
- Press the meat onto the pan and let brown for 5 min without stirring.
- Add the sundries tomato pesto, then stir. Add the tomato and mix well. Add the chicken broth. Still on the med high heat bring to boil then add the tomato sauce and bring back to simmer.
- When starting to bubble check the seasoning. Serve with pasta. Sprinkle some feta cheese on top as desired.
Recipe Notes
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