Zesty Chicken - Slow Cooker Recipe

2 lbs skinless, boneless chicken thighs or breasts, cut into 1 inch pieces

1 lb Italian style turkey sausage links, cut into 1 inch pieces

1 onion, chopped

1 red bell pepper, chopped

1 ½ teaspoon chopped garlic or 1 large clove 

1 ½ teaspoon dried oregano

28 oz. can diced tomatoes, undrained

6 oz. can tomato paste

14 oz. can artichoke hearts, drained

4 oz. pitted sliced black olives, drained. Kalamata olives are my favorite.  

1. Coat 4 to 6-quart slow cooker with cooking spray.
2. In the slow cooker, combine the chicken, turkey sausage, onion, bell pepper, garlic, oregano, tomatoes, and tomato paste.
3. Cover and cook on high for 6 to 7 hours or until meat is done.
4. Stir in artichoke hearts and olives. Cook 10 or more minutes. Serve with rice or a baguette. 

This makes a lot! If you're only cooking for 2 cut it in half. It keeps well in the refrigerator but doesn't freeze well. 

Zucchini and Bell Pepper Pasta with Sausage

2 tablespoons extra virgin olive oil

1 pound sweet Italian sausage, no casings

1 pound zucchini, cut into half moons

1 onion, thinly sliced

1/2 cup chopped red pepper

 1/4 cup chopped fresh basil leaves, plus sprigs for garnish

1 Tb fresh Oregano more or less depending on your taste

Salt and pepper

1 pound pasta - we love bow tie. Spaghetti  works too. You'll need a bigger pasta. Angle hair paste doesn't work well. 

Parmesan and dried hot peppers 

1. In a large stockpot over high heat, bring 4 quarts of salter water to a boil
2. In a large sauté pan over medium high heat, add remaining 2 tablespoons olive oil and sausage
3. Cook until sausage is browned, about 6 minutes.
4. Add zucchini, squash, onions, red pepper, and ¼ cup chopped basil  1 Tb fresh chopped oregano and cook for 4 to 5 minutes, or until the squash has begun to caramelize.
5. Season with salt and pepper.
6. Add pasta to the boiling water and cook until just al dente or to package directions. 
7. Drain reserving ½ cup pasta water.
8. Pour cooked pasta and ½ cup pasta water into the sausage sauce.
9. Garnish with basil sprigs.
10. Serve with Parmesan cheese and dried hot peppers to taste 

This is easy to double and triple if you have a bigger crowd!