Garlic Chicken Sausage Veggie Sauté

Garlic Chicken Sausage Veggie Sauté

By The Kitchen of al fresco

"This light and easy recipe will give you the time to relax and enjoy your summer nights!"

Garlic Chicken Sausage Veggie Sauté

Servings: 4
What you’ll need:

1 (12 oz) package al fresco Roasted Garlic Chicken Sausage, fully cooked, slice on the bias into 1/4" slices

2 tsp olive oil, extra virgin

6 oz yellow bell pepper, slice into 2 to 3 strips

1 cup Vidalia onion, chopped, or thinly sliced

1 cup zucchini squash, sliced

8 oz white mushrooms, sliced

1 tsp Italian seasoning

2 tbsp Balsamic vinegar

1/4 tsp Black pepper

4 servings pre-cooked polenta. Cut polenta into 1/2" round pieces

  • Preheat oven to 400°F.
  • 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 teaspoon of black pepper. Stir fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
  • Meanwhile, microwave polenta rounds in covered container for 1-2 minutes or until hot throughout. Keep warm in 400°F oven
  • Portion 2-3 polenta rounds on each plate and top with sautéd sausage and vegetables.