Recipes

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Name: Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
Prep time: 30 min
Total time: 30 min
Ingredients: 1 (12 ounce) package al fresco® Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch; 2 cups eggplant, cut into 1/4 - 1/2-inch dices; 2 cups cherry tomatoes, cut in half; 1 large red pepper, cut into 1 inch dices; 1 cup white onion, sliced 1/8 inch thick; 1 tablespoon fresh garlic, finely chopped; 3 tablespoons extra virgin olive oil, divided; 0.5 teaspoon ground black pepper; 0.25 cup red wine; 1 cup pasta sauce, sundried tomato and herb; 0.25 cup low fat, low sodium chicken broth; 0.25 cup thinly sliced fresh basil leaves; 0.25 cup sun-dried tomato halves, thinly sliced; 1 Extra virgin olive oil cooking spray

4.8

(37)

27 Reviews

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Sundried tomato chicken sausage adds extra flavor to this roasted vegetable dish.

Recipe by al fresco

Published on August 4, 2021

11

Prep Time:

30 mins

Total Time:

30 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 (12 ounce) package al fresco® Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch
2 cups eggplant, cut into 1/4 - 1/2-inch dices
2 cups cherry tomatoes, cut in half
1 large red pepper, cut into 1 inch dices
1 cup white onion, sliced 1/8 inch thick
1 tablespoon fresh garlic, finely chopped
3 tablespoons extra virgin olive oil, divided
½ teaspoon ground black pepper
¼ cup red wine
1 cup pasta sauce, sundried tomato and herb
¼ cup low fat, low sodium chicken broth
¼ cup thinly sliced fresh basil leaves
¼ cup sun-dried tomato halves, thinly sliced
1 Extra virgin olive oil cooking spray

Directions

Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
Blend the minced garlic with 2 tablespoon of the olive oil and black pepper. Pour over the vegetables, toss to coat.
Roast for 20-25 minutes, or until nicely browned and the eggplant is tender. Set aside.
Heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil. Brown the sundried tomato chicken sausage slices.
Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.
Reduce heat and simmer 3-5 minutes.
Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.

Tips

Serving Suggestion: Serve with brown rice, whole wheat pasta, or whole grain pita bread. Serving size - 3/4 cup per person.

Nutrition Facts (per serving)

184	Calories
10g	Fat
13g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 184
% Daily Value *
Total Fat 10g	12%
Saturated Fat 2g	10%
Cholesterol 36mg	12%
Sodium 422mg	18%
Total Carbohydrate 13g	5%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 10g
Vitamin C 38mg	189%
Calcium 25mg	2%
Iron 1mg	5%
Potassium 385mg	8%

* 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.