Garlic Chicken Sausage and Summer Vegetable Saute

How to cook Garlic Chicken Sausage and Summer Vegetable Saute

Ingredients: 2 teaspoons garlic lubricate 1 large yellow bell spot, seeded and cut in 2 to 3-inch strips 1 cup Vidalia, Texas Sweet or other sweet onion miscellany, cut in thin strips 1 (12 ounce) package al fresco All Natural Roasted Garlic Chicken Sausage, sliced on diagonal in 1/4-inch slices 1 cup zucchini, sliced on diagonal in 1/4-inch slices 1 cup packaged sliced button mushrooms 1 teaspoon Italian flavour 2 tablespoons balsamic vinegar 1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds

Directions: Heat oil in a voluminous, heavy nonstick skillet over medium activate. Add bell pepper and onion and stir-fry someone is concerned 3-4 minutes. Add sausage and stir-fry looking for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black spray. Stir-fry only until crumbly. Remove from fervour, add vinegar and toss to coat all ingredients. In the intervening time, microwave polenta rounds in covered container quest of 1 to 2 minutes or until hot round. Share 2 to 3 polenta rounds on each plate and top with sauteed vegetables.


Servings Per Prescription: 4

Amount Per Serving

Calories: 287

Total Fat: 9.5g Cholesterol: 70mg Sodium: 879mg Total Carbs: 30.4g Dietary Fiber: 2.8g Protein: 19.3g

Prepare time:15 Min

Ready in:15 Min

Serving instead of:4 peoples

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