garlic chicken sausage and summer vegetable saute

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• 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.