- 2 teaspoons garlic oil
- 1 large yellow bell pepper, seeded and cut in 2 to 3-inch strips
- 1 cup Vidalia, Texas Sweet or other sweet onion variety, 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 seasoning
- 2 tablespoons balsamic vinegar
- 1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds
- 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.
- 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.
03/19/2017
recipepes.com
garlic chicken sausage and summer vegetable saute, recipe
PT15M
PT1H
5
455 calories
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