Recipe: Chicken, Sausage and Capers

by Joanna

In my never ending quest to provide my family with good, healthy meals, an old Weight Watchers cookbook is always a good standby.  It’s the Weight Watchers New Complete Cookbook, Fourth Edition.  What I made the other night was Chicken, Sausage, and Capers, page 152.  It’s not only good but easy to make, too.  


The only thing I’m unsure about is what type of dish this really is – it’s kind of like a thick soup.  I’ve never had gumbo before but I would imagine that this is similar.  Take a look at the picture below and let me know if you think this dish would be similar to gumbo.


This recipe, and few others, are flagged with a sticky note along the sides of the pages.  There is either a smiley face for the ones we like, a frowny face for the ones we don’t, or the work “OK” for the ones we’ll limit.  It works pretty well and can be a time saver when planning the next week’s meals.


Without further ado, here is the recipe:


Chicken, Sausage, and Capers

Makes 4 servings

  • 2 tsp olive oil
  • 1/3  lb. skinless boneless chicken breasts, cut into 1-inch pieces
  • 1/4 lb. hot Italian turkey sausage, cut into 1/2 in slices
  • 2 Tbsp. red-wine vinegar
  • 2 green bell peppers, seeded and cut into strips
  • 1 onion, finely chopped
  • 2 garlic cloves, mince
  • 1 tsp. dried oregano
  • 2-1/2 cups canned crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp. capers rinsed and drained
  • 2 Tbsp. grated Parmesan cheese
  1. In a large nonstick skillet over medium heat, heat the oil.  Sauté 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 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.

Nutrition information per serving (about 1 ½ cups):
220 Cal, 8 g Fat,  g Sat Fat, 0 g Trans Fat, 73 mg Chol, 633 mg Sod, 13 g Carb, 2 g Fib, 24 g Prot, 98 mc Calc.


Is this something you would try at home?  If you do, let me know what you think!



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