Chicken,sausages and peppers with pasta

• 1 lb boneless skinless chicken thighs
• 12 lb fresh hot Italian sausage or 12 lb fresh mild Italian sausage, , sliced
• 2 red sweet peppers or 2 yellow sweet peppers or 2 green sweet peppers, cut into thin strips
• 1 medium onion, cut into wedges
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 12 cup dry red wine or 12 cup white wine
• 1 teaspoon dried Italian seasoning, crushed
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 14 cup tomato juice or 14 cup water
• 3 cups hot cooked pasta

1. Cut chicken into thin bite-size strips; set aside.
2. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides.
3. Remove from skillet, reserving 2 tablespoons drippings.
4. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet.
5. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes.
6. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper.
7. Bring to boiling; reduce heat.
8. Cover and simmer for 10 minutes.
9. Stir cornstarch into tomato juice or water; stir into skillet.
10. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more.
11. Serve sauce over pasta.
12. Makes 4 servings.

chicken thighs, sausage, red sweet peppers, onion, tomatoes, red wine, italian seasoning, salt, ground black pepper, cornstarch, tomato juice, hot cooked pasta

Taken from www.food.com/recipe/chicken-sausages-and-peppers-with-pasta-14994 (may not work)