Garlic Chicken Sausage And Summer Vegetable Saute Food

GARLIC CHICKEN SAUSAGE AND SUMMER VEGETABLE SAUTE

Steps:

• Heat oil in a large, heavy nonstick skillet over medium heat. Add bell pepper and onion and stir-fry for 3-4 minutes. Add sausage and stir-fry for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir-fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
• Meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. Portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.

GARLIC CHICKEN SAUSAGE AND SUMMER VEGETABLE SAUTE

Steps:

• Heat oil in a large, heavy nonstick skillet over medium heat. Add bell pepper and onion and stir-fry for 3-4 minutes. Add sausage and stir-fry for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir-fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
• Meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. Portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.

GARLIC CHICKEN SAUSAGE AND SUMMER VEGETABLE SAUTE

Steps:

• Heat oil in a large, heavy nonstick skillet over medium heat. Add bell pepper and onion and stir-fry for 3-4 minutes. Add sausage and stir-fry for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir-fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
• Meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. Portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.

ITALIAN SAUSAGE AND VEGETABLE SAUTE

Steps:

• Heat oil in a large nonstick frypan or Dutch oven.
• Add in the sausage meat and cook breaking up the meat with a spoon (this should take about 10-12 minutes)then remove the sausage to a bowl.
• To the same skillet/pot add in the chopped eggplant, zucchini, bell pepper, onion, garlic, dried basil, chili flakes; saute for about 7-8 minutes or until just softened.
• Add the cooked sausage meat back to the skillet or pot with the chopped drained tomatoes, parsley and black pepper (or cayenne if using) reduce heat and simmer for 15 minutes.
• Add in 1/3 cup grated Parmesan cheese; mix to combine.
• Set oven to 350 degrees and butter a 8 x 8-inch baking dish (or larger).
• Transfer the mixture to the baking dish.
• Sprinkle the top with about 1-1/2 cups grated mozzarella cheese.
• Bake for 20-22 minutes or until the cheese melts and is bubbling.

GARLIC CHICKEN SAUSAGE AND SUMMER VEGETABLE SAUTE

Steps:

• Heat oil in a large, heavy nonstick skillet over medium heat. Add bell pepper and onion and stir-fry for 3-4 minutes. Add sausage and stir-fry for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir-fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
• Meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. Portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.

CHICKEN SAUSAGE SAUTé

Steps:

• Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
• Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.

CHICKEN WITH GARLIC SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

SAUSAGE AND SUMMER VEGETABLE SAUTé

Steps:

• Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
• Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
• Slice sausages and serve with vegetables.