2 teaspoons olive oil 3/4 pound skinless boneless chicken breast, cut into 1 inch pieces 1/4 pound hot Italian turkey sausage, cut into 1/2 inch slices 2 tablespoons red wine vinegar 2 green bell peppers, seeded and cut into strips 1 onion, finely chopped 2 garlic cloves, minced 1 teaspoon dried oregano 2½ cups canned crushed tomatoes 1/2 cup low sodium chicken broth 2 tablespoons capers, rinsed and drained 2 tablespoons grated Parmesan cheese In a large nonstick skillet over medium heat, heat the oil. Sauté the chicken until golden and cooked through, 6-8 minutes. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned, 8-10 minutes. Pour in the vinegar; cook until the liquid evaporates, 1-2 minutes. Add the bell peppers, onions, garlic, and oregano; cook, stirring, until the peppers are tender, 4-5 minutes. Stir in the tomatoes, broth, and capers; bring to a boil. Return the chicken to the skillet and sprinkle in the cheese. Reduce the heat and simmer until the sauce thickens slightly. Makes 4 Servings

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