One Skillet Dinner!
Colorful peppers, juicy tomatoes, earthy mushrooms and sweet onions provide a veggie-forward base for sautéed chicken sausages creating a quick and easy weeknight entrée.
Following the principles of the Mediterranean Diet, I love to add lots of veggies to this one-skillet dish and making the meat a “condiment” or flavoring agent as opposed to the center of the meal. BE BRAVE and experiment with the vegetables you like or have on hand. Zucchini, squash, green beans, sugar snap peas and much more will work great in this entree. Even better, serve the dish over cauliflower rice or a bed of roasted broccoli and brussels for extra servings of vegetables.
Already packed with flavor from the seasoning blend, oil and balsamic vinegar, the dish comes together with just a few ingredients. So, get that delicious meal on the table some busy weeknight!
Happy cooking!
Chicken Sausage Skillet
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
4 fully cooked chicken sausages cut into ¼ inch circles
3 bell peppers deseeded and sliced – I like one each red, yellow, orange
4-6 cloves of garlic, minced
1 sweet white onion, sliced
2-3 tablespoons O&V Garlic EVOO *
1½ cups cherry tomatoes, halved
1 cup cremini mushrooms, sliced
1 small zucchini, halved lengthwise and then sliced into half-moons (optional)
1 ½ teaspoon O&V Toscana Dipper Mix *
1 tablespoon chopped fresh oregano
1-2 tablespoons O&V Red Onion Balsamic *
Salt and pepper to taste
Preparation
Add one tablespoon of Garlic EVOO to a large skillet and heat on medium high. When hot, add the sliced sausage and sauté stirring occasionally until browned on both sides (about 5-6 minutes). Remove from the skillet into a plate.
Add remaining oil to the skillet. Add the mushrooms and sauté till slightly browned (about 3-4 minutes). Then add the sliced peppers, onion and zucchini if using. Cook stirring occasionally until the onions and peppers are tender but still a little crisp (about 2-3 minutes).
Add the minced garlic, tomatoes, seasoning mix and cooked sausage. Cook an additional 2-3 minutes. Drizzle in the vinegar and take off the heat, stirring well. Season with salt and pepper to taste
Serve garnished with chopped fresh oregano alongside toasted or grilled baguette slices or over rice or cauliflower rice.
Serves 4
Active time 25 minutes Total Time: 30 minutes
Notes
* The Garlic EVOO adds a great flavor to the dish, but you can substitute a good Unflavored EVOO and add a little more minced garlic.
The dish is built on the quality and flavor of the seasoning mix. I like any of the following from Oil & Vinegar: Sicilian Dipper Mix, Toscana Dipper Mix, Potato & Fries Mix, but you can use your favorite, high-quality seasoning mix instead.
Personally, I love the flavor of the Red Onion Vinegar which pairs wonderfully with the sausage and veggies, but any good high-quality Aged Balsamic can be used as well.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Veggie Forward, Gluten Free, Dairy Free, Chicken Sausage, Sausage and Peppers, One-Skillet Dish, 30-Minute Dinner, Easy Weeknight Meal, Mediterranean Diet, Red Onion Vinegar, Aged Balsamic, Garlic EVOO, Olive Oil, Sicilian Dipper Mix, Toscana Dipper Seasoning, Tuscan Dipper, Potato & Fries Mix,
