Chicken and Sausage Cacciatore with Grape Tomatoes

1 tablespoon extra-virgin olive oil
1.5 pounds boneless skinless chicken breast
3/4 pound mild or hot Italian turkey sausage
3/4 pound large mushrooms, quartered
2 12-ounce containers grape tomatoes
1/2 cup dry red wine
3 garlic cloves, pressed
1.5 teaspoons chopped fresh rosemary
1/2 cup coarsely chopped fresh basil

Sprinkle chicken with salt and pepper. Add chicken and sausages to warm skillet, coated with cooking spray, over medium-high heat. Saute until brown. Transfer chicken and sausages to bowl. Add mushrooms to skillet. Saute until brown, about 4 minutes. Add to same bowl.


Add olive oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cove, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes.


Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncoered until chicken and sausage are cooked through, turning often, about 15 minutes longer.


Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

Number of Servings: 6

Recipe submitted by SparkPeople user PERIWINKLEJENN.