Ingredients
1 package (12 oz / 340g) pre-cooked Italian chicken sausage, sliced into rounds
1 tablespoon olive oil
1 large yellow onion, chopped
2 bell peppers (any color combination), chopped
3 cloves garlic, minced
1 can (14.5 oz / 400g) diced tomatoes, undrained
½ cup low-sodium chicken broth
1 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes (optional, for heat)
Salt and black pepper, to taste
For Garnish (Optional):
Freshly chopped parsley
Grated Parmesan cheese
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat. Add the sliced chicken sausage to the pan and cook for 3-5 minutes, turning occasionally, until nicely browned on both sides. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables: Add the olive oil to the same skillet. Add the chopped onion and bell peppers, and cook for 5-7 minutes, stirring occasionally, until they have softened and started to get some color.
- Add Aromatics: Add the minced garlic, Italian seasoning, and optional red pepper flakes to the skillet. Cook for one more minute until the garlic is fragrant.
- Create the Sauce: Pour in the undrained diced tomatoes and the chicken broth. Use a wooden spoon to scrape up any flavourful browned bits from the bottom of the pan. Bring the sauce to a simmer.
- Combine and Finish: Return the browned chicken sausage to the skillet. Stir everything together, reduce the heat to low, and let it simmer for 5 minutes for the flavours to meld. Season with salt and pepper to taste.
- Garnish and Serve: Serve hot, garnished with a sprinkle of fresh parsley and grated Parmesan cheese if desired. This dish is great on its own or served over pasta, rice, or polenta.
Notes
Sausage Choice: This recipe uses pre-cooked chicken sausage for speed. If you use raw chicken sausage, you will need to cook it thoroughly in the first step until it reaches an internal temperature of 165°F (74°C) before proceeding.
Don’t Crowd the Pan: To get a good sear on your sausage and vegetables, make sure you use a large skillet and don’t overcrowd it. If necessary, cook the vegetables in batches to ensure they sauté rather than steam.
Vegetable Variations: Feel free to use other quick-cooking vegetables you have on hand. Sliced zucchini, mushrooms, or a handful of fresh spinach stirred in at the end would all be delicious additions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, One-Pan Meal
- Method: Sautéing, Skillet
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: ¼ of the skillet meal
- Calories: 410 kcal
- Fat: 25g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g