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Chicken Sausage Skillet

7
Points® value
Total Time
30 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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