Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by al fresco all natural
Sundried tomato chicken sausage adds extra flavor to this roasted vegetable dish.
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
1/2 teaspoon ground black pepper
1/4 cup red wine
1 cup pasta sauce, sundried tomato and herb
1/4 cup low fat, low sodium chicken broth
1/4 cup thinly sliced fresh basil leaves
1/4 cup sun-dried tomato halves, thinly sliced
Extra virgin olive oil cooking spray
Instructions
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.
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