Chicken Sausage and Vegetables with Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 T. olive oil1 1-lb. tube refrigerated cooked polenta, cut into 12 slices and quartered8 oz. Al Fresco Buffalo Style Chicken Sausage, cooked then sliced into bite-sized pieces1 green pepper, chopped into chunks1 red pepper, chopped into chunks1 medium onion, cut into bite-sized pieces2 cups fresh mushrooms1/2 cup Ragu light no sugar added pasta sauceA few sprinkles of garlic powderSalt & Pepper to taste
In a 12-inch nonstick skillet, heat the oil over medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove polenta from skillet; keep warm.
Cook sausage per instructions, then set aside. Add vegetables to pan, along with a small amount of water. Stir "fry" until crisp-tender. Slice sausage. Add sausage, polenta, pasta sauce, and garlic powder to pan. Gently toss ingredients to combine. Salt and pepper to taste. Heat through and serve.
Makes 3 generous servings.
Number of Servings: 3
Recipe submitted by SparkPeople user ITSHALFFULL.
Cook sausage per instructions, then set aside. Add vegetables to pan, along with a small amount of water. Stir "fry" until crisp-tender. Slice sausage. Add sausage, polenta, pasta sauce, and garlic powder to pan. Gently toss ingredients to combine. Salt and pepper to taste. Heat through and serve.
Makes 3 generous servings.
Number of Servings: 3
Recipe submitted by SparkPeople user ITSHALFFULL.
Nutritional Info Amount Per Serving
- Calories: 314.3
- Total Fat: 10.3 g
- Cholesterol: 58.3 mg
- Sodium: 1,009.8 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 3.9 g
- Protein: 18.7 g
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