WW Recipe: Chicken, Sausage, and Capers

2 tsp olive oil
3/4 lb skinless boneless chicken breasts, cut into 1-inch pieces
1/4 lb hot Italian turkey sausage, cut into 1/2-in slices
2 T red wine vinegar
2 green bell peppers, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 1/2 cups canned crushed tomatoes
1/2 cup low sodium chicken broth
2 T capers, rinsed and drained
2 T grated parmesan

1. In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through, 6-8 minutes. Transfer to a bowl with a slotted spoon.



2. In the skillet, cook the sausage, stirring frequently, until cooked through and browned, 8-10 minutes. Pour in the vinegar; cook until the liquid evaporates, 1-2 minutes. Add the bell peppers, onion, garlic, and oregano; cook, stirring until the peppers are tender, 4-5 minutes.



3. Stir in the tomatoes, broth, and capers; bring to a boil. Return the chicken to the skillet and sprinkle in the cheese. Reduce the heat and simmer until the sauce thickens slightly.

Per Serving (about 1 1/2 cups): 220 Cal, 8g Fat, 1g Sat Fat, 0g Trans Fat, 73mg Chol, 633mg Sod, 13g Carb, 2g Fib, 24g Prot, 98mg Calc.

Points Value: 5



I poured my serving over 1/2 cup of white rice. I think it would be better over pasta, so that's how I'll eat it tomorrow for lunch. :-)

This recipe was good, but not great, and I probably wouldn't repeat it just b/c there are so many other recipes I'd like to try.

I also added a couple of teaspoons of salt (it was really bland) and a couple of shakes of red pepper flakes b/c I like my food spicy! :-)