Chicken And Sausage With Rigatoni

• 4 to 6 chicken breasts, boned
• 2 Tbsp. olive oil
• 1 lb. Italian sausage
• 1 large onion, chopped
• 1/2 c. grated carrot
• 1 to 2 green peppers, cut into 1/2-inch pieces
• 1 tsp. minced garlic (I use more)
• 1 (15 oz.) can tomato sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1 bay leaf

1. Remove skin; cut each breast into 4 pieces.
2. In a large, heavy skillet, heat oil over medium heat.
3. Brown chicken; remove.
4. Add whole sausage; cook for at least 20 minutes.
5. Brown on all sides. Remove and cut sausage in 1-inch lengths.
6. Add more olive oil to skillet.
7. Add onion, carrot, garlic and green pepper.
8. Cook down until light golden brown.
9. Add remaining ingredients, then chicken pieces and sausage.
10. Cover; reduce heat to moderate-low and simmer for 30 minutes.
11. Uncover; cook for another 20 minutes to thicken sauce.
12. Serve over rigatoni, spaghetti or twisted egg noodles. Makes 6 to 7 servings.

chicken breasts, olive oil, italian sausage, onion, grated carrot, green peppers, garlic, tomato sauce, salt, pepper, oregano, basil, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739835 (may not work)