Garlic Chicken Sausage and Summer Vegetable Saute

Garlic Chicken Sausage and Summer Vegetable Saute

34

"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

15 m {{adjustedServings}} servings 287 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 879 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

34
  1. 38 Ratings

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This was amazing! I feel guilty to review it though because I know it was posted by the makers of that brand sausage but I didn't use that, I actually used kielbasa because it's what I had. I n...

Very tasty - didn't have zucchini so used more mushrooms and onion. Sauted polenta in a little olive oil which made it crispy on the outside, creamy inside. Next time will put in sausage togeth...

excellent, tasty, colorful, and healthy! I grilled the veggies (used a green and red bell pepper instead of yellow) in a little oil, then combined with the grilled and sliced sausage adding the...