Garlic Chicken Sausage and Summer Vegetable Saute


Sauteed bell peppers, zucchini, mushrooms and roasted garlic chicken sausage make a hearty sauce for tomato and garlic polenta in this easy and delicious one-dish dinner.

Prep Time:
15 mins
Total Time:
15 mins
4 servings


  • 2 teaspoons garlic oil

  • 1 large yellow bell pepper, seeded and cut in 2 to 3-inch strips

  • 1 cup Vidalia, Texas Sweet or other sweet onion variety, cut in thin strips

  • 1 (12 ounce) package al fresco® All Natural Roasted Garlic Chicken Sausage, sliced on diagonal in 1/4-inch slices

  • 1 cup zucchini, sliced on diagonal in 1/4-inch slices

  • 1 cup packaged sliced button mushrooms

  • 1 teaspoon Italian seasoning

  • 2 tablespoons balsamic vinegar

  • 1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds


  1. 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.

  2. 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.

Nutrition Facts (per serving)

287 Calories
10g Fat
30g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 287
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 12%
Cholesterol 70mg 23%
Sodium 879mg 38%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 19g
Vitamin C 93mg 465%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 283mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.