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| 1 Esslöffel | Olive oil or vegetable oil |
| 2 | Chicken breasts; skinless, boneless; cut into strips |
| 1/2 x ca. 450 g | Italian sausage, casing removed; crumbled |
| 1 mittel | Green bell pepper; cut into 2 inch strips |
| 2 | cloves garlic minced |
| 11 1/8 x ca. 30 g | Italian-style tomato soup |
| 1 Tasse | water |
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In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned. Remove the chicken; set aside. Reduce heat to medium. In the same skillet, cook the sausage, green pepper and garlic, stirring, until the sausage is browned and the pepper is tender. Spoon off fat. Stir in the soup and water. Heat to boiling and return chicken to the skillet. Reduce the heat to low. Cover; cook for 6 to 7 minutes more, or until the chicken is no longer pink, stirring occasionally. Serve over hot cooked rice.
From Mr.Food Cooks Chicken
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