It is almost embarrassing how many times I have eaten this over the last two weeks. Even though I spend a lot of my time cooking, I seem to eat the same things over and over again. Don’t even let me get started about my obsession with eggs… I love how simple this dish is to make and how clean, yet satisfying the ingredients are. The great thing about this recipe is that you can really use any meat and veggies you have on hand. There is also the added bonus of only dirtying one pan. Healthy, satisfying and only one pan? I’ll take it!
- 3 tbsp butter
- 5 chicken sausage links, sliced
- 2 cloves garlic, minced
- 1 small sweet onion, cut into large chunks
- 1 small zucchini, halved lengthwise and sliced into moons
- 1 small summer squash, halved lengthwise and sliced into moons
- 1 small red bell pepper, cut into large chunks
- 1 small yellow bell pepper, cut into large chunks
- 6 cremini mushrooms, quartered
- 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- sea salt and black pepper, to taste
- In a large skillet over medium heat, melt the butter.
- Add the chicken sausage, garlic and onion to the skillet and saute for 10 minutes.
- Add zucchini, squash, bell peppers, mushrooms, Italian seasoning, red pepper flakes, sea saltand pepper to the pan and saute for an additional 10-15 minutes or until vegetables are crisp tender.
I used a pre-cooked sun-dried tomato chicken sausage from Trader Joes for this recipe. You can use any type of sausage you prefer. I have also made it with kielbasa and it was delicious!
NUTRITIONAL INFO (Per Serving) Calories: 317 | Carbs: 9.5 g | Fat: 23 g | Protein: 20 g | Fiber: 1.5 g |Net Carbs: 8 g
Note – These counts can vary greatly depending which type of sausage you use. Please make note of that when choosing your chicken sausage.