Tuscan Chicken Sausage Stew

1
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

cooked chicken sausage(s)

6 oz, artichoke and garlic variety, diced

cremini mushroom(s)

10 oz, or any other variety

uncooked zucchini

1 medium, diced

canned cannellini beans

15½ oz, rinsed and drained

canned diced tomatoes

14½ oz, with roasted garlic and onion

canned tomato sauce

8 oz

water

¼ cup(s)

rosemary

2 tsp, fresh

arugula

2 cup(s)

Instructions

  1. 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.
  2. 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.

Notes

It’s preferable to stir in the arugula just before serving. Low-fat, multi-grain crackers make a good, crunchy accompaniment.

A happier, healthier you starts here