Mixed Vegetable Ragout with Chicken Sausage
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 273.3
- Total Fat: 11.7 g
- Cholesterol: 5.1 mg
- Sodium: 1,347.3 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.4 g
- Protein: 12.8 g
View full nutritional breakdown of Mixed Vegetable Ragout with Chicken Sausage calories by ingredient
Introduction
Caramelized vegetables blend with lean chicken sausage and tomatoes in a warm, herby, hearty ragout. Caramelized vegetables blend with lean chicken sausage and tomatoes in a warm, herby, hearty ragout.Number of Servings: 6
Ingredients
-
1 large onion, sliced
10 baby carrots, diced
2 cups chopped mushrooms
5 cloves garlic, minced
1/2 cup chopped bell pepper (I used baby ones)
1/2 package frozen spinach, thawed (5 oz)
2 T olive oil
1 T butter (optional)
4 links (1 package) al fresco sundried tomato & basil chicken sausage- remove casing & cut into half moons
3 oz sundried tomatoes, chopped
3 medium tomatoes, diced
1 can diced tomatoes with basil, garlic, and oregano
4 T fresh basil
2 T fresh oregano
salt to taste (estimated 1 t)
red pepper to taste (estimate 1 t)
1/2 t black pepper
1 t sugar (to taste)
Directions
Heat olive oil in wide saucepan over medium heat. Add onion and garlic, cook for 2 minutes. Add carrots, bell pepper, and mushrooms. Turn heat up to medium-high and add salt.
Cook vegetables until the water evaporates out, then turn heat down to medium and caramelize the vegetables (this takes a solid 10-15 minutes total). Add the sausage when you turn the heat down to get some good caramelization on it too! Add the butter at this point if you're using it.
Once everything is happy and brown, add in the thawed frozen spinach, fresh tomatoes, balsamic vinegar and sundried tomatoes. Cook for about 2 minutes, then add in pepper, sugar, and canned tomatoes (you can puree them to the texture you want).
By now everything except the herbs should be in the pot. Turn the heat to medium-low and simmer for at least 10 minutes. Stir in the fresh herbs (you can reserve a little for garnish if you want!) and serve!
Guesstimating 6 main-course servings.
Serving suggestions:
Plain, over pasta/couscous/rice, stuffed in various vegetables- a bell pepper stuffed with this and a little rice/couscous would be yummy!
Variations:
Change out the vegetables to use up leftovers or whatever's available seasonally. Swap out tofu or beans for the sausage to make it all vegetarian. Change up the herbs to vary the flavor!
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
Cook vegetables until the water evaporates out, then turn heat down to medium and caramelize the vegetables (this takes a solid 10-15 minutes total). Add the sausage when you turn the heat down to get some good caramelization on it too! Add the butter at this point if you're using it.
Once everything is happy and brown, add in the thawed frozen spinach, fresh tomatoes, balsamic vinegar and sundried tomatoes. Cook for about 2 minutes, then add in pepper, sugar, and canned tomatoes (you can puree them to the texture you want).
By now everything except the herbs should be in the pot. Turn the heat to medium-low and simmer for at least 10 minutes. Stir in the fresh herbs (you can reserve a little for garnish if you want!) and serve!
Guesstimating 6 main-course servings.
Serving suggestions:
Plain, over pasta/couscous/rice, stuffed in various vegetables- a bell pepper stuffed with this and a little rice/couscous would be yummy!
Variations:
Change out the vegetables to use up leftovers or whatever's available seasonally. Swap out tofu or beans for the sausage to make it all vegetarian. Change up the herbs to vary the flavor!
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
