Garlic Chicken Sausage and Summer Vegetable Saute

Garlic Chicken Sausage and Summer Vegetable Saute

34 Reviews 24 Pics
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  al fresco all natural

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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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Reviews (34)

Rate This Recipe
Jodi
18

Jodi

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 never had polenta so I made my own with sundried tomatoes and garlic added - then I broiled it brushed with olive oil to be crisp. Everything else was per the recipe and the flavors were amazing. My son didn't care for the polenta but my fussy husband didn't mind it because the flavor of the sausage & veggie part was so delicious. Oh ya, I did use a zucchini but I also added a summer squash as well. And I put the rest of the sundried tomatoes in with the sausage & vegetables. Definitely making this again!!

Juliana
14

Juliana

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 together with the onions and peppers and leave out the oil.

shoms
13

shoms

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 seasoning and vinegar (which I don't normally like but thought it was excellent on this recipe. I never measure so I probably used a light hand when pouring, maybe it wasn't 2 TBLs) I also grilled the polenta slices.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 30.4 g
  • 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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