Tuscan Chicken Sausage Stew
- Total Time
If you want to plan ahead for an instant meal later in the week, this stew can be refrigerated up to 2 days, which will give the flavors a chance to develop.
cooked chicken sausage(s)6 oz, artichoke and garlic variety, diced
Cremini mushrooms10 oz, or any other variety
uncooked zucchini1 medium, diced
canned cannellini beans15 ½ oz, rinsed and drained
canned diced tomatoes14 ½ oz, with roasted garlic and onion
canned tomato sauce8 oz
rosemary2 tsp, fresh
- Spray a large nonstick skillet with nonstick spray; set over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring frequently, until the sausages and vegetables are lightly browned, about 6 minutes.
- Stir in the beans, diced tomatoes, tomato sauce, water, and rosemary; bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 2 minutes. Remove from the heat and stir in the arugula until it wilts, about 1 minute. Yields 1 1/2 cups per serving.