Beef / Pork

Rosemary and Red Pepper Chicken is for Dinner.

Rosemary and Red Pepper Chicken takes 20 minutes to prepare.

Rosemary and Red Pepper Chicken takes 420 minutes to cook.

Rosemary and Red Pepper Chicken makes 8 servings.

The ingredients for Rosemary and Red Pepper Chicken are:

1 med. yellow onion, thinly sliced
1 med. red pepper, seeded and thinly sliced
4 garlic cloves minced
2 tsp. dried rosemary
1/2 tsp. dried oregano
8 oz. chicken Italian sausage, no casings
2 pds. chicken breasts, boneless and skinless
1/4 tsp. coarse black pepper
1/4 cup dry Vermouth
1 1/2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 tsp. salt
1/4 tsp. black pepper, ground
1 Tbsp. dried parsley, or 1/4 cup fresh chopped parsley

Here is how you make Rosemary and Red Pepper Chicken:

In a 5 to 6 quart slow cooker, combine onion, bell pepper,garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with coarse black pepper. Pour in vermouth. Cover,and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.2. Transfer chicken to a warm, deep platter, and cover to keep warm.3. In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to 3 times, until sauce is thickened(about 10 more minutes). Season to taste with salt and pepper. Spoon sauce over chicken, and sprinkle with parsley.Serving Size: Makes 8 4 oz. servingsNumber of Servings: 8Recipe submitted by SparkPeople user MNLSLATER.

The nutritional information for Rosemary and Red Pepper Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 194.8

• Total Fat: 5.1 g
• Cholesterol: 78.7 mg
• Sodium: 448.4 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.2 g
• Protein: 27.7 g