Ingredients
3 lb cut up broiler-fryer chicken
1/2 lb italian sausage links, cut into l-i, nch pieces
2 tsp chopped fresh or l/2 teaspoon dried, basil leave
1 tsp chopped fresh or 1/4 teaspoon dried, thyme leave
1/2 tsp salt
1 medium onion, chopped (about l/2 cup)
1 large red bell pepper, cut into l/2-inch strips
1 large green bell pepper, cut into l/2-inch strips
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce with tomat, o bits
Directions
Arrange the chicken, skin sides up and thickest parts to outside
edges, in rectangular microwavable dish, 13 x 9 x 2 inches. Add
sausage. Cover with waxed paper and microwave on high 15 minutes;
drain.
Sprinkle with basil, thyme, salt and onion. Arrange bell peppers on
top; sprinkle with garlic. Pour tomato sauce over top. Cover with
waxed paper and microwave 12 to 15 minutes, rotating dish l/2 turn
every 5 minutes, until thickest pieces of chicken are done.
6 servings.
Nutrition information Per Serving
1 serving Percent of U.S. RDA
Calories 505 Protein 76% Protein, 9 50 Vitamin A 22%
Carbohydrate, 9 10 Vitamin C
63% Fat, 9 28 Thiamin 14% Cholesterol, mg 160
Riboflavin 24% Sodium, mg 540 Niacin 80% Potassium, mg 810
Calcium 4% Iron 20%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken With Bell Peppers Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Recipes as an idea can be found way back into antiquity, at least as far back as early Egypt, and maybe even further. Having said that, these, early cook books were just very basic pictorial instructions for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the Romans made use of many different spices and herbs, including some familiar names like bay, fennel and dill. During the next few centuries, the rich families of Europe tried to serve the best banquets, and as a result cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the advent of the 20th century, recipe books were increasing in popularity due to increased literacy, more free time and disposable income. |
We hope you enjoy this Chicken With Bell Peppers recipe.
