Wednesday, January 23, 2013

Italian Sausage, Pepper, and Potato Skillet in Just 30 Minutes

Do certain flavors or foods bring back memories for you?  This Italian Sausage, Pepper, and Potato Skillet is the perfect example of a food memory, for me.  The combination of sausage and peppers truly transports me to a simpler time.

I developed this skillet to create a healthier version of the sausage and peppers that I remembered.  Loaded with bright and tasty peppers, potatoes, fabulous flavor and a secret weapon that will pack your dish with healthier lean protein.

This skillet can be on your table in 30 minutes...

Dinner's Ready!

With love from our Kitchen Table to yours.  XOXO

Yield: 4
Author: Donna Elick
30-Minute Italian Sausage, Pepper and Potato Skillet

30-Minute Italian Sausage, Pepper and Potato Skillet

This Italian Sausage, Pepper and Potato Skillet goes from prep to plate in only 30 minutes.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 1 tablespoon extra virgin olive oil
  • 1 pound ground chicken breast
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon smoked paprika
  • Crushed red pepper flakes, to taste (A pinch to ½ tsp- add less if you do not like spicy.)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon fennel seed
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground sage
  • 1 tablespoon red wine vinegar
  • 1 cup chicken broth, (or 1 cup water and 1 tsp chicken bouillon)
  • 3 medium red potatoes
  • 1/2 yellow onion
  • 2 bell peppers, (I used 1/2 red, orange, yellow and green)


  1. In a large skillet over medium high heat add oil and chicken. Break up chicken with a wooden spatula. Add remaining sausage ingredients and stir to combine.
  2. While chicken is cooking, wash and slice potatoes into coins. Add to skillet and stir. Add chicken broth and cover skillet. Cut onion into ¼” thick slices, add to pan. Stir and cover.
  3. Cut peppers into 1/4” thick slices. Add to skillet. Stir to combine. Cover and cook for 10 minutes.
  4. Remove from heat, sprinkle with parsley (if desired). Stir and cover. Leave cover on until you are ready to eat. Enjoy!

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  1. Wow this looks like it would hit the spot on a cold night!

  2. I made this for dinner last is delicious. Perfect blend of flavors. The only mistake I made was that I doubled the recipe (I have big eaters) and didn't have a skillet big enough to put it in...

    And as an added bonus, the one bowl I had left over I ate for breakfast this morning with two over easy eggs and toast....amazing! I might just use this recipe for a holiday breakfast at some point.

    So glad my search for a candy cane martini recipe at Christmas led me to you... :)


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