Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time1 hr 22 mins
½small yellow onion, finely chopped
6cloves garlic, minced, crushed, or very finely chopped
¼cupolive oil
4Al Fresco Sweet Italian Fully-Cooked Chicken Sausages, sliced into 1/2 inch slices
1medium zucchini, cut into 1/2 inch to 1 inch chunks
1medium summer squash, cut into 1/2 inch to 1 inch chunks
1red bell pepper, cut into 1/2 inch to 1 inch chunks
1cupbaby spinach and/or baby kale, chopped
28ozcan crushed tomatoes
sea salt, to taste
crushed red pepper, to taste
1cupfresh chopped parsley
1
Heat olive oil in a dutch oven over medium heat. Add garlic and onion, stirring frequently until onions become translucent and both begin to brown lightly.
2
Add chicken sausage pieces to pan and toss with onion and garlic. Cook until chicken sausages begin to brown, stirring occasionally.
3
Add bell pepper, zucchini, and summer squash to pan and stir well to combine. Cover and let veggies soften slightly and begin to brown, stirring occasionally.
4
Once veggies begin to soften and brown, add canned tomatoes, sea salt, crushed red pepper, chopped baby spinach/kale and parlsey. Mix well.
5
Reduce heat, cover, and let mixture simmer on stove to blend and enhance flavors. Cook pasta during this time (optional) if serving over pasta, or serve mixture as is, topped with parsley as a garnish.
6cloves garlic, minced, crushed, or very finely chopped
¼cupolive oil
4Al Fresco Sweet Italian Fully-Cooked Chicken Sausages, sliced into 1/2 inch slices
1medium zucchini, cut into 1/2 inch to 1 inch chunks
1medium summer squash, cut into 1/2 inch to 1 inch chunks
1red bell pepper, cut into 1/2 inch to 1 inch chunks
1cupbaby spinach and/or baby kale, chopped
28ozcan crushed tomatoes
sea salt, to taste
crushed red pepper, to taste
1cupfresh chopped parsley
Directions
1
Heat olive oil in a dutch oven over medium heat. Add garlic and onion, stirring frequently until onions become translucent and both begin to brown lightly.
2
Add chicken sausage pieces to pan and toss with onion and garlic. Cook until chicken sausages begin to brown, stirring occasionally.
3
Add bell pepper, zucchini, and summer squash to pan and stir well to combine. Cover and let veggies soften slightly and begin to brown, stirring occasionally.
4
Once veggies begin to soften and brown, add canned tomatoes, sea salt, crushed red pepper, chopped baby spinach/kale and parlsey. Mix well.
5
Reduce heat, cover, and let mixture simmer on stove to blend and enhance flavors. Cook pasta during this time (optional) if serving over pasta, or serve mixture as is, topped with parsley as a garnish.
Notes
Chicken Sausage & Veggie Dinner with Homemade Tomato Sauce
