Chicken Sausage Skillet
7
Points®
Total time: 30 min • Prep: 0 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This one-pan dish is perfect for any weeknight meal! Although this recipe calls for white beans, you could also use a pasta of your choice, such a penne, if you prefer.
Ingredients
TruLOCAL Salt and Pepper Chicken Sausage
4 sausage(s)
No salt added canned drained kidney beans
28 oz, white, strained and rinsed
Olive oil
2 tbsp(s)
Onion
1 medium, white, diced
Garlic
4 clove(s), large, minced
Bell pepper
1 item(s), medium, red, sliced
Ground oregano
1 tsp(s)
Ground thyme
1 tsp(s)
Fennel seed
½ tsp(s), crushed
Chili seasoning mix
½ tsp(s), crushed (optional)
Fresh tomatoes
4 medium, diced
Canned unsalted tomato paste
2 tbsp(s)
Water
¼ cup(s)
Sea salt
½ tsp(s)
Black pepper
¼ tsp(s)
Fresh basil
1 leaf/leaves, to serve
Instructions
1
Heat a drizzle of olive oil in a large skillet on medium heat, add sausages and cook until golden on all sides. Once cooked through, remove from the pan and set aside.
2
In the same skillet, add another drizzle of olive oil along with onions and garlic and cook for 3-4 minutes until tender. Add oregano, thyme, fennel and chillies and cook for an additional minute until fragrant.
3
Add bell pepper and diced tomatoes, season with salt and pepper, and cook until peppers are tender.
4
Once vegetables are tender, stir in tomato paste and water until well combined. (Add additional water as needed.)
5
Slice sausages into ¼ or ½ inch pieces and add to the sauce to simmer on low for 10 minutes.
6
Add beans to the skillet and gently stir in to combine. Allow to cook for an additional 5 minutes until sauce has thickened, and season with additional salt and pepper to taste.
7
Garnish with fresh chopped basil to serve.
8
Enjoy!
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