Chicken Sausage Skillet

• 1 medium onion, thinly sliced
• 1 medium green pepper, thinly sliced
• 1 cup sliced fresh mushrooms
• 1 cup sliced zucchini
• 2 tablespoons olive oil
• 1/2 to 3/4 pound boneless skinless chicken breasts, thinly sliced
• 1/2 to 3/4 pound Italian sausage links, cut into 1/2-inch pieces
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 garlic clove, minced
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• Hot cooked rice

1. In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside.
2. Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano.
3. Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

onion, green pepper, mushrooms, zucchini, olive oil, chicken breasts, italian sausage, tomatoes, garlic, basil, oregano, rice

Taken from www.tasteofhome.com/recipes/chicken-sausage-skillet/ (may not work)