Jalapeno Chicken Sausage Veggie Saute

We tried out a new brand of "less processed" chicken sausages and they were actually pretty dang good. I'm not entirely sure that they were less processed than regular sausages/kielbasa but they did a great job on the packaging because we bought 'em. Anyway, I got the Jalapeno flavor and it had just the right amount of heat to them and they went great in this dish too! This meal came together rather quickly so it's perfect for a weeknight and it is a light meal. I'd say it is a lighter take on Italian sausage and peppers, a dish that I LOVE! I added some rice/quinoa mix as a side but the original recipe calls for polenta. Eh- we are not fans of "the polenta".

Jalapeno Chicken Sausage Veggie Saute

Serves 4 

Jalapeno Chicken Sausage Veggie Saute

ingredients

• 4 links jalapeno chicken sausage, sliced

• 2 tsp EVOO

• 1 yellow bell pepper, sliced

• 1 Vidalia or sweet onion, sliced

• 1 zucchini, sliced

• 8 oz whole baby bellas, sliced

• 1 tsp Italian seasoning

• 2 Tbsp balsamic vinegar

• 1/4 tsp black pepper

• prepared rice for serving

directions

1. Heat oil in a large cast iron skillet over medium heat. Add bell pepper and onion, saute for 4 minutes. Add sausage and saute for 2 minutes then add zucchini, shrooms and seasonings.

2. Remove from heat add vinegar and toss to coat all the ingredients. Meanwhile make the rice.

Serve the sausage and veggies over rice. I used the Brown rice and quinoa packets that you can microwave (I get them at Costco) and they are delicious and fantastic in a pinch. My brother and sister in law turned us on to these...

Enjoy!

This recipe was adapted from Food Network magazine.