4 skinless, boneless chicken breast halves
1/4 cup olive oil
1 green bell pepper, seeded and sliced
1 zucchini, seeded and sliced
2 medium onions, sliced
3 tablespoons Italian seasoning
1 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
1/4 pound Italian sausage, cut into 1 inch cubes
1/4 pound Italian sausage, cut into 1 inch cubes
1 (16 ounce) can Italian-style diced tomatoes with juice
1 (16 ounce) package frozen mixed vegetables
1 (8 ounce) can whole kernel corn, drained
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large, deep skillet. Cook over medium heat until no longer pink and juices run clear, about 5 minutes. Drain, place in a 9x13 inch baking dish and bake for 25 minutes.
Place bell pepper and zucchini in a large bowl and mix well. Stir in chicken and mix again.
Place onion in a large skillet over medium heat. Sprinkle with Italian seasoning and tomato juice. Cover and simmer about 15 minutes, stirring occasionally.
Add diced tomatoes, mixed vegetables, mixed dressing and sliced Italian sausage to skillet. Stir and cook about 1 minute more, until heated through.