Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 4 celery stalks diced
- 3 cloves garlic minced or crushed
- 12 ounces chicken andouille sausage cut into bite-sized pieces (OK to substitute pork or Italian sausage)
- 3/4 pound boneless, skinless chicken breast cut into bite-sized pieces
- 28 ounces canned crushed tomatoes
- 15 ounces canned petite diced tomatoes
- 2 cups reduced-sodium chicken broth
- 1/2 cup red wine
- 1 teaspoon dried oregano (or salt-free Italian seasoning)
- 1/2 teaspoon kosher salt (or more to taste)
- freshly ground black pepper to taste
- 1/2 cup half and half
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Heat oil in a dutch oven pot over medium-high heat. Add onion, bell pepper, celery, garlic, sausage, and chicken. Saute until vegetables are tender, about 10 minutes.
- Pour in both cans of tomatoes, chicken broth, wine, oregano, salt, and pepper. Bring to a fast simmer, reduce heat to low, and cover. Simmer, stirring occasionally, for about 20 minutes.
- Stir in half and half. Taste and adjust salt and pepper to your liking. Sprinkle mozzarella over individual servings if desired.
- Prep Time: 10
- Cook Time: 30