"This recipe is made in one pot and done in 30 minutes! This Spicy Tuscan Chicken Sausage & Peppers Stew defines comfort and warmth with a bit of a kick for all you spicy food fans. "
Ingredients
1 package al fresco Roasted Pepper & Asiago Chicken Sausage
1 medium yellow onion, diced
1 medium yellow bell pepper, diced
1 1/2 tbs. minced garlic
1 tbs. crushed pepper flakes
1 1/2 tbs. rosemary leaves (fresh or dried)
1 tbs. salt
1 tbs. garlic powder
30oz cannellini beans
3/4 cup low sodium chicken broth
24oz red pasta sauce (tomato and basil sauce)
2 tbsp. all-purpose flour (optional)
2 cups fresh baby spinach, packed
1/3 cup grated parmesan cheese
Shredded parmesan (optional)
Directions:
- 1In your pot or cast iron Dutch oven (this is what I used), heat olive oil over medium heat. Add diced onion and cook for about 3 minutes. Then add diced yellow bell pepper and cook for an additional 2-3 minutes.
- 2Add in the sliced chicken sausage then turn up heat to medium-high. Continue to stir so ingredients do not stick to the pot.
- 3Stir in minced garlic, pepper flakes, rosemary, garlic powder and salt. Then add cannellini beans, chicken broth and red pasta sauce. Bring to a simmer.
- 4Reduce heat to low, cover pot and cook for 10 minutes.
- 5Optional - Uncover and stir in flour to thicken.
- 6Stir and let cook for additional 5 minutes, uncovered. Then remove from heat and stir in spinach.
- 7Lower the heat, cover the pan and cook 10 minutes. Uncover the pan and simmer 5 more minutes to thicken the sauce. Remove from the heat and stir in the spinach. Then stir in the grated parmesan.
- 8Top with shredded parmesan (optional), serve warm and enjoy!
