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.

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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

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

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