Garlic Chicken Sausage Veggie SautéServings: 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.