Yield: 4 servings
Nutrition (For 1 serving)
|1 tbsp||vegetable oil||15 mL|
|4||boneless, skinless, chicken breast halves||4|
|1/2 lb||hot Italian sausage, cut in 1/2-inch/2cm. slices||250 g|
|3||medium carrots, sliced||3|
|1||medium onion, sliced||1|
|1||clove garlic, minced||1|
|1/2 cup||dry red wine*||125 mL|
|1 tsp||dried thyme leaves||5 mL|
|1/4 tsp||pepper||1 mL|
|1||can (14 oz./398 mL) Beans with Pork in Tomato Sauce||1|
In large frying pan, heat oil over medium-high heat. Brown chicken and sausage. Add carrots, onions and garlic; saute 2 minutes. Drain off fat. Stir in wine, bay leaf, thyme and pepper. Cover and simmer over low heat about 15 minutes or until chicken is no longer pink. Stir in beans and heat through. Sprinkle parsley on top.
*Or use, 1/2 cup (125 mL) chicken broth and 1 tbsp (15mL) red wine vinegar.