Garlic Chicken Sausage and Summer Vegetable Saute |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Sauteed bell peppers, zucchini, mushrooms and roasted garlic chicken sausage make a hearty sauce for tomato and garlic polenta in this easy and delicious one-dish dinner. Ingredients:
2 teaspoons garlic oil |
1 large yellow bell pepper, seeded and cut in 2 to 3-inch strips |
1 cup vidalia, texas sweet or other sweet onion variety, cut in thin strips |
1 (12 ounce) package al fresco® all natural roasted garlic chicken sausage, sliced on diagonal in 1/4-inch slices |
1 cup zucchini, sliced on diagonal in 1/4-inch slices |
1 cup packaged sliced button mushrooms |
1 teaspoon italian seasoning |
2 tablespoons balsamic vinegar |
1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds |
Directions:
1. Heat oil in a large, heavy nonstick skillet over medium heat. Add bell pepper and onion and stir-fry for 3-4 minutes. Add sausage and stir-fry for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir-fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
2. Meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. Portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.
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