1/2 lb. spicy sausage links
2 half chicken breasts, boned and skinned
1 med. green pepper, cut into strips
1 tbsp. oil
2/3 c. mild or med. green chili salsa
1 (17 oz.) can whole kernel corn, drained
1/3 c. whipping cream
Fresh cilantro (optional)

Cut sausage in 1/4 inch slices. Cut chicken into 1 x 2 inch strips. In a 10 inch skillet, over medium high heat, brown sausage, turning once. With a slotted spoon, remove from pan. Add chicken to pan and brown both sides. Remove from pan. Cook pepper strips in oil over medium high heat 2 minutes. Return sausage and chicken to pan. Stir in salsa; simmer, uncovered, 3 minutes. Reduce heat; add corn and cream. Heat through. Garnish with chopped cilantro, if desired.