Description
Lean Italian chicken sausage with summer bell peppers and zucchini sauteed with baby red potatoes and fresh herbs for a quick one pot meal.
Yield: 4servings | Serving Size: 13/4 cups
Ingredients
2tspolive oil
1lbbaby red potatoes, cut in half or quartered
1/2tspgarlic powder
1tspkosher salt
fresh cracked pepper, to taste
14ozItalian chicken sausage, sliced 1-inch thick
1large onion, chopped
4-5clovesgarlic, smashed with the side of the knife
1/2orange bell pepper, diced 1-inch squares
1/2yellow bell pepper, diced 1-inch squares
1red bell pepper, diced 1-inch squares
2tbspfresh rosemary, or other fresh herb such as thyme
2cupszucchini, 1/2 inch thick and quartered
Instructions
- Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
- When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.
- Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
- Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.
- Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
- Continue cooking, stirring occasionally, until onions and peppers become slightly browned.
- Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
- Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.
Last Step:
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Notes
Makes about 7 1/2 cups.
Nutrition
Serving: 13/4 cups, Calories: 307kcal, Carbohydrates: 33.5g, Protein: 21g, Fat: 10.5g, Saturated Fat: 2.5g, Cholesterol: 77mg, Sodium: 844mg, Fiber: 4.5g, Sugar: 9.5g
